Basic recipe rice pudding
Rice porridge with milk, caster sugar, vanilla pod, cinnamon and redcurrant juice
Cut the vanilla pod open and scrape out with pith of marrow. In a pan with a thick bottom, bring the milk to the boil with the vanilla and stick.
Add the rice and the salt and bring it to the boil while stirring.
Turn off the heat (from the smallest pit of a gas stove) very low and use a flame distributor if necessary, because rice porridge burns quickly.
Put a lid on the pan and cook the rice in approx. 12 min. Until done.
Stir frequently with a wooden spatula, also well along the edges of the pan. Remove the pan from the heat and remove the vanilla pod.
Season the rice pudding with sugar. Divide between dishes. Eat it lukewarm (rice pudding) or let it cool down (rice pudding).
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