Rice pudding gradually quietens the kitchen as it cooks slowly. Cinnamon, cocoa or fruit can change its mood, but the creamy rice remains the familiar centre.
Method, step by step
- Start cooking the rice with water and a pinch of salt until it absorbs the water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Gradually add the warm milk and cook over low heat until creamy.
- Season with sugar, vanilla and lemon zest. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Leave covered for ten minutes, then serve warm or cold. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Cook over low heat and stir frequently; let it rest at the end, because it will thicken further as it cools.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
