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Rice Pudding

 Preparation time 5 minutes (plus 30 minutes cooling time)
Cook  time 30 minutes
Makes 4 servings
 

 Ingredients

•  600 milliliters (2½ cups) full-fat milk
• 70 grams (⅓ cup) uncooked white rice, preferably a short grain like Arborio
• ⅛ teaspoon salt
• 1 egg
• 25-50 grams (⅛ -¼ cup) light brown sugar, depending on sweetness preference
• 1 teaspoon vanilla 
   

Method

1. Measure the ingredients.
    
2. In a medium saucepan, bring milk, rice, and salt to a boil. Reduce the heat to low and simmer until the rice is soft/plump, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the saucepan.
    
3. When the rice is almost cooked, in a medium bowl, begin whisking the brown sugar into the egg until combined.  Make sure that you mix the egg and sugar together immediately, otherwise, the yolks will dry out (and "burn") from the undissolved sugar, leaving hard and yellow-colored fragments throughout the pudding. 
    
4. As soon as the egg and sugar are combined, pour or ladle about ⅓ of the hot milk/rice mixture into the egg mixture in a steady but slow stream, making sure to whisk continuously until well mixed and to prevent the egg from curdling.  This process of “tempering” the egg is done to slowly bring up the temperature of the egg without scrambling it with the hot milk mixture.
    
5. While whisking continuously, slowly pour the entire tempered egg mixture into the remaining hot milk-rice mixture in the saucepan.  Cook the mixture on low heat, for about 5 minutes, stirring occasionally.  When the mixture has thickened, take it off the heat and stir in the vanilla extract.
    
6. Let the pudding cool for 30 minutes before serving.  Spoon into ramekins or small bowls and sprinkle the tops with cinnamon.  The pudding can be served warm or cold. 
    
7. Store any leftovers tightly wrapped in the refrigerator for 2-3 days.