Ingredients:

  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) water
  • 1 cinnamon stick
  • 4 cups (960ml) whole milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 pinch (1g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2.5g) ground cinnamon

Instructions:

  1. Combine the white rice, water, and the cinnamon stick in a heavy bottomed pot.
  2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10–15 minutes until the water is mostly absorbed. Note: This pre cooks the rice so it doesn't soak up all your milk later.
  3. Stir in the whole milk, sweetened condensed milk, and salt.
  4. Increase heat to medium low and stir every few minutes until the mixture reduces and thickens. Note: Be patient here; you want a slow simmer, not a rolling boil.
  5. Continue stirring for about 20-25 minutes until it reaches a thick, porridge like consistency that coats the back of a spoon.
  6. Remove the pudding from the heat immediately.
  7. Stir in the vanilla extract. Note: Adding vanilla at the end preserves the aromatic oils that evaporate during boiling.
  8. Allow the pudding to cool slightly until it thickens further.
  9. Garnish with ground cinnamon before serving.