Vanilla rice pudding

Ingredients (serves 6 to 8):
1 cup water
A pinch of salt
1/2 tbsp butter
1/2 cup Arborio rice
2 cups FairPrice Fresh Milk or FairPrice High Cal Milk
4 tbsp sugar
1 tsp vanilla extract
1/8 tsp ground cinnamon

Method:
1. Bring water, salt, and butter to a boil in a medium saucepan.
2. Add the rice, return to a boil, then reduce the heat to the lowest setting. Stir occasionally and cook until the rice has absorbed the water but is still firm to the bite, about 15 minutes.
3. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and simmer over medium-low heat until the rice absorbs most of the milk and the mixture starts to get thick and silky, about 10 to 15 minutes.
4. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until it cools and sets.

Tips:
Recipe uses FairPrice’s High Cal milk and Fresh Milk ($2.75 for a 1-litre carton) available at all FairPrice supermarkets.

This recipe for rice pudding is a wonderful way to use leftover milk in the fridge.

You can top it with fruit such as chopped strawberries or peaches, or substitute them with others like chopped plums or a few spoonfuls of fruit jam.

Recipe source: Today newspaper (9 Oct 2008)