Grandma's Rice Pudding

Name: Grandma's Rice Pudding
Ingredients: 3/4 cup medium-grain or Carolina rice (about 150 grams); 2 1/2 cups water (about 600 ml) for boiling the rice; 1/2 cup granulated sugar (about 130 grams); you can adjust the amount to taste; 3 heaping tablespoons cornstarch (about 40 grams); 4 1/4 cups whole milk (1 liter); 2 packets vanilla extract; Ground cinnamon for sprinkling, to taste

Zoe Tsomaka @zoe_tsomaka

A simple, traditional dessert made with love, carrying memories from our carefree childhood days. I still remember those winter afternoons coming home from school, with my grandma in the kitchen, just serving up the most delicious rice pudding and sprinkling it with fragrant cinnamon. The scent of vanilla and cinnamon would fill the whole house. These are familiar sights and smells, deeply rooted in my heart. Later, after my grandma passed away, my mom would make grandma’s rice pudding, and I have to say, she did it very well. This is a simple, authentic recipe, creamy and full of milk flavor. Grandma’s recipe was always made by eye, without measuring in grams or milliliters. My mom gave me this recipe so I could pass it on to my own family. I converted it to grams and milliliters for convenience. The rice pudding I made today, I made together with my mom, and it was a big hit.

Zoe Tsomaka @zoe_tsomaka

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Ingredients

3/4 cupmedium-grain or Carolina rice (about 150 grams)
2 1/2 cupswater (about 600 ml) for boiling the rice
1/2 cupgranulated sugar (about 130 grams); you can adjust the amount to taste
3heaping tablespoons cornstarch (about 40 grams)
4 1/4 cupswhole milk (1 liter)
2 packetsvanilla extract
Ground cinnamon for sprinkling, to taste

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Steps

1

Combine the rice and water in a saucepan over medium heat. Let it simmer until all the water is absorbed, stirring occasionally so it doesn’t stick. Taste the rice to check if it’s cooked. If the water is gone but the rice isn’t done, add a little more water as needed.
2

Add the milk to the cooked rice, reserving 1/2 cup of the milk to dissolve the cornstarch. Add the sugar and vanilla. Lower the heat and stir for about 15 minutes.
3

In the reserved 1/2 cup milk, dissolve the cornstarch completely.
4

Before the pudding starts to boil, add the dissolved cornstarch mixture to the pot. Stir over low heat until the pudding thickens.
5

Remove from heat and divide the rice pudding into bowls. Sprinkle with cinnamon and let cool.
6

Enjoy!
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