Vanilla Rice Pudding

Ingredients

• 6 cups (1.44 L) Milk, 1 % or 2 %
• 3/4 cup (180 ml) sugar
• 3/4 cup (180 ml) arborio rice ( Italian short grain )
• 1 Tablespoon (15 ml) vanilla ( please use Real Vanilla)
• 1/4 teaspoon (1 ml) salt
• cinnamon for sprinkling ontop if desired.

Method

1. Using a 4 litre saucepan, add the milk, vanilla, and sugar and heat to boiling over medium heat, stirring occasionally. Stir in the rice and bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/4 hours, or until very creamy and slightly thickened, stirring occasionally.
2. Remove from the heat and add the salt. Transfer to a large bowl and cool, covering with plastic wrap touching the rice pudding so a milk skin does not form. Cover and refrigerate for 6 hours.