Milky rice is a regular feature on our school´s lunch menu. My son has been nagging me for ages to make some at home, so I served this as an afternoon treat for the children. I let them help themselves to sugar, cinammon and cardamom. Personally, I liked the plain version best, just topped with some very ripe cherries.
You need small-grain round rice for this one, which will release lots of starch for creaminess. Aim for a consistency between porrige and risotto.
Ingredients: 150g small grain round rice, 500ml milk, 1tsp vanilla sugar,2tbsp butter – to serve: powdered sugar or honey, cinammon, cardamom, pitted cherries
- Bring the milk to a simmer, then add the rice and the vanilla sugar. Stir well.
- Bring the rice back to a simmer, then cover and reduce the heat. Let the rice cook for 25 minutes. The rice should be totally soft and on the verge of disintegrating.
- Add the butter to the rice. Give it a vigorous stir for the rice to release its starches.
- Serve with sugar or honey, cinammon and cardamon to taste, alongside the pitted cherries.