This recipe appears in:In Search of Rice Pudding
Note: They use long grain Basmati rice at Bombay Grill, and I love the way it crumbles into an uneven texture, but short grain rice will also work. If you have a few vanilla beans, I'd recommend throwing them in with the sugar and removing them when rice is finished.
- 1 cup whole milk
- 1 cup rice
- 1 cup sugar
Add milk to medium heavy-bottomed saucepan. Heat over medium heat until simmering, about 5 minuts. Add sugar and stir until dissolved. Add rice and adjust heat to maintain a low simmer. Cook, stirring occasionally until rice is broken, soft, and mixture has thickened to porridge-like consistency, at least 30 minutes or longer for softer texture.