Rice Pudding, My Mom's Recipe

Rice pudding is one of the first recipes I learned when I started cooking. It's a gluten-free dessert with as many variations as there are cooks. This is my mom's recipe, which uses just three main ingredients, some flavorings, and a very gentle cooking process. She used to make it with raw whole milk, and the creaminess she achieved was unmatched. Today, I used pasteurized whole milk instead, and it's still delicious.
Important: You'll know it's done when the rice grains almost reach the surface of the milk.
Rice Pudding, My Mom's Recipe
Rice pudding is one of the first recipes I learned when I started cooking. It's a gluten-free dessert with as many variations as there are cooks. This is my mom's recipe, which uses just three main ingredients, some flavorings, and a very gentle cooking process. She used to make it with raw whole milk, and the creaminess she achieved was unmatched. Today, I used pasteurized whole milk instead, and it's still delicious.
Important: You'll know it's done when the rice grains almost reach the surface of the milk.
Steps
- 1
Heat the milk with the lemon peel, two cinnamon sticks, a splash of vanilla extract, and one star anise. Let it infuse for a few minutes.
- 2
Add the rice and cook over very low heat for about 30 minutes, stirring occasionally so the milk doesn't stick to the pot.
- 3
When the rice is just right—not too soft and not too firm—add the sugar.
- 4
Increase the heat slightly and keep stirring for another 10 minutes. The mixture will become creamy, and the rice grains will almost reach the surface.
- 5
Remove the flavorings and pour the pudding into a shallow dish, as is traditional.
- 6
Once cooled, sprinkle with ground cinnamon and serve.
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