How to make
We always associate the taste of rice pudding with childhood - from visits to grandma, aunt, kindergarten or school. Although there are many variations of rice pudding these days, we love the classic version with just a little cinnamon powder added on top, without a lot of unnecessary additives to it. That's what this recipe is like, enjoy!
Wash the rice in a deep bowl until the water runs clear. Put the pot on the stove and pour enough water to cover the rice by just a little over it, boil on low heat and stir constantly so that the rice does not stick to the bottom of the pot.
During this time, the milk is boiled in a separate pot (if it is raw, it is boiled), if it is from the store, it is put to boil only.
The rice is boiled until there is no water left and the milk is added little by little. All this is boiled over a low heat, until the rice swells and the mixture begins to thicken.
Then add the sugar, while constantly stirring the mixture so that it does not stick to the bottom of the pot, add the vanilla and continue to stir, checking to see if the rice is cooked.
Having made sure that the mixture is ready, you should have previously prepared 10 to 15 bowls, which you have washed and left them slightly moist (so that they have water on them). Then distribute the mixture into the bowls, not filling them to the top so they can be stirred afterwards.
Once you have already distributed the mixture, sprinkle cinnamon generously on all the sutlac bowls and let them cool, then put them in the refrigerator to cool.
The rice pudding is ready.
If you would like to try one of the other recipes for rice pudding, visit the given link.
