Ingredients:

  • 6 cups Whole Milk (Full-fat)
  • 1 cup Short-Grain Rice (Arborio, Bomba, or Valencia rice), rinsed
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 2 large Cinnamon Sticks
  • Zest of 1 medium lemon (yellow part only)
  • 1 teaspoon Vanilla Extract (Optional)
  • Ground Cinnamon, for garnish

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. Drain thoroughly. This removes excess surface starch.
  2. Combine and Heat Milk: In a heavy-bottomed 4-quart saucepan, combine the whole milk, the rinsed rice, the cinnamon sticks, and the lemon zest. Do not add the sugar yet.
  3. Start Low and Slow: Place the saucepan over medium-low heat. Stir gently but constantly until the milk just begins to steam and bubble lightly around the edges (do not allow it to boil vigorously).
  4. Simmer: Reduce the heat to the lowest setting possible—the milk should barely simmer (a gentle, occasional bubble is perfect).
  5. Cook the Rice: Cook for 40 to 50 minutes, stirring every 3 to 5 minutes initially, and then almost continuously during the last 20 minutes. This prevents the rice from sticking and encourages the starch to release evenly.
  6. Check for Doneness: The rice grains should be tender but still slightly toothsome (al dente). The liquid should have reduced by about a third and be visibly thicker and creamy.
  7. Add Sugar and Salt: Remove the pan from the heat. Stir in the granulated sugar and the pinch of sea salt until the sugar is completely dissolved. Adding the sugar too early can toughen the rice grains.
  8. Remove Aromatics: Fish out and discard the cinnamon sticks and the lemon zest strips. Stir in the vanilla extract, if using.
  9. Cool: Transfer the rice pudding to a clean bowl or individual serving dishes. Cover the surface directly with plastic wrap (cling film) to prevent a thick “skin” from forming.
  10. Chill and Serve: Allow to cool to room temperature (about 30 minutes), then transfer to the refrigerator and chill for at least 2 hours. Serve cold or at room temperature, dusted generously with ground cinnamon.