Rice Pudding

Ingredients

• 100 g round grain rice
• 800 ml milk
• 4 tbsp heavy cream
• 180 g sugar
• 2 tbsp Cornstarch
• 1 pinch salt
• 1 tsp ground vanilla
• Cinnamon

Instructions

1. 1.

   Bring the rice with 0.5 l water to a boil in a medium pot. Reduce heat and simmer for 25 minutes until the rice is cooked and has absorbed the liquid.

2. 2.

   Reserve half a cup of milk, then stir the remaining milk with cream and sugar into the rice and bring everything to a boil.

3. 3.

   Whisk the cornstarch into the reserved milk until smooth, then gradually add it to the boiling rice mixture while stirring. Add salt and vanilla, and simmer uncovered for about 10 minutes, stirring occasionally.

4. 4.

   Pour the mixture into serving bowls and let cool. Refrigerate for 3 hours. Sprinkle with cinnamon before serving.