he trick to getting it creamy is to stir often and cook over low heat. Patience is key.
If it thickens too much when cooling, you can add a little hot milk and mix.
Reheat the milk over medium-low heat and add the rice. Stir well to prevent it from sticking to the bottom.
Cook the rice for about 35-40 minutes, stirring constantly, especially towards the end.
When the rice is tender and the mixture begins to thicken, add the sugar and a pinch of salt. Mix well so that the sugar dissolves.
Cook for about 5 more minutes, stirring. If you prefer it creamier, you can add a little cream (50-100 ml) at this stage.
Remove the pot from the heat and let the rice pudding rest for a few minutes.
Pour it into individual containers or a large dish.
Sprinkle with ground cinnamon and let cool to room temperature before putting it in the refrigerator.
💡 FINAL TIPS
The trick to getting it creamy is to stir often and cook over low heat. Patience is key.
If it thickens too much when cooling, you can add a little hot milk and mix.
