Anna Sultana’s Rice Pudding

This winter just doesn’t want to quit.

I know we’re supposed to be going all Spring-like with our recipes.

Well, when I see snow outside, I want to eat something with a bit of heft.

Yes, I’m not looking forward to weighing myself when Spring finally does come.

We Maltese do love our starches.

I mean, gluten-free is great if you have a medical condition. 

But most folks don’t, so why stop making old family favourites?

Rice pudding is comfort food of the first order.

It's a little easier than Ma’s risotto.

And way cheaper than Carmela’s Risotto with Truffles and Champagne.

Hints:

You can add the zest of a lemon or an orange when you add the vanilla.

When you are stirring the rice while it is cooking, use a spatula to scrape the bottom of the pot so the pudding doesn’t burn on the bottom.

                        Rice Pudding

4 – 6 servings

Place in a pot

1/2 Cup short grain white rice 

1 1/2 Cups water

1 teaspoon cinnamon 

Bring to boil over medium heat.

Reduce heat to low, cover, and simmer for 15 minutes.

Continue cooking until all the water is absorbed.

Add

4 Cups milk

1/2 Cup sugar

1 teaspoon vanilla 

Stir to combine. 

Bring the mixture to a simmer over medium heat, then reduce heat to low.

Cook for 45 minutes or until mixture is thick and creamy, stirring occasionally.

Remove from heat and pour into a serving dish or several small dishes. 

Serve slightly cooled or well chilled.

Before serving, garnish with

a sprinkle of ground cinnamon or nutmeg or cardamom sugar topping