Classic rice pudding

Ingredients

Directions

1. 1

   Bring the milk and 1 pinch of salt to the boil in a wide pot with as thick a base as possible. You can stir better in it and the heat is stored optimally.

2. 2

   Stir in rice and sugar. Bring rice pudding to the boil briefly and stir.

3. 3

   Then turn the temperature down and let the rice pudding swell for 20-30 minutes at medium to low heat. Stir again and again so that the rice does not burn on the bottom of the pot. If this happens, do not continue stirring, but transfer the rice to another pot immediately.

4. 4

   Turn off the heat, put the lid on the pot and let the rice swell on the plate for another 15 minutes. If the rice is too firm, simply stir in a spoonful of cold milk.

5. 5

   Rice pudding can be accompanied by cinnamon sugar (mix 6 tablespoons of sugar with 1⁄2-1 teaspoon of ground cinnamon), fruit compote or red fruit jelly, but also melted butter.

6. 6

   For extra flavour you can add a vanilla pod to the rice pudding. Cut the pod lengthwise. Scrape out the vanilla pulp with the back of a sharp knife. Stir the pod and pulp directly into the boiling rice.

7. 7

   When you take the rice pudding off the stove, remove the pod.