Stovetop rice pudding with cinnamon

• 150 g short-grain rice
• 720 ml whole milk
• 65 g granulated sugar
• 1 tbs unsalted butter
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt

1. 1

   Add the rice, whole milk, granulated sugar, and salt to a 3-liter saucepan. Stir everything together and set it over medium heat. Bring to a gentle simmer — you'll see small bubbles forming around the edges, about 4-5 minutes. Don't crank the heat or the milk may scorch on the bottom.

   Tip: Short-grain rice releases more starch than long-grain, which is what gives this pudding its creamy texture without any cream.

2. 2

   Once simmering, reduce the heat to medium-low and cook uncovered, stirring every 2-3 minutes to prevent sticking. The mixture will look thin and watery at first — that's totally normal. Keep it at a lazy bubble, not a rolling boil.

   Tip: Scrape the bottom of the pan each time you stir. This is the spot where milk likes to catch and burn.

3. 3

   Continue simmering and stirring more frequently now, about every 1-2 minutes. The pudding will start to thicken noticeably around the 18-20 minute mark. The rice should be tender and the mixture should coat the back of the wooden spoon thickly — draw a line through it with your finger and it should hold for a second before closing.

   Tip: The pudding thickens significantly as it cools, so pull it off the heat when it's still a bit looser than your ideal consistency. If you cook it until it looks 'done,' it'll set up too thick.

4. 4

   Remove the saucepan from the heat. Stir in the butter until melted and glossy, then add the vanilla extract and ground cinnamon. Mix until evenly combined — the butter adds a subtle richness and the residual heat blooms the cinnamon beautifully.

   Tip: Adding vanilla off the heat preserves its flavor. Heat destroys the more delicate aromatic compounds.

5. 5

   Spoon the pudding into bowls. It's wonderful served warm right away, or you can press plastic wrap directly onto the surface (to prevent a skin from forming) and refrigerate for at least 2 hours to serve it cold. Both ways are great — warm is more comforting, cold is more like a custardy treat.

   Tip: Leftovers keep in the fridge for up to 3 days. The pudding will thicken as it chills — stir in a splash of milk when reheating on the stovetop over low heat to loosen it back up.

• saucepan (3-liter (3-quart))
• wooden spoon

Per serving

Nutritional values are estimates only.