Rinse the rice and cook it in 2 cups of water for about 10–15 minutes, until the water is absorbed.
StovePot
2
Dissolve the cornstarch in 2 tbsp of the cold milk.
3
Add the rest of the milk and the starch mixture and bring back to a boil. Turn down to low and simmer, stirring often, for about 20–25 minutes, until the rice is soft and the mixture creamy.
⚙ SimmeringStove
💡Stir often, and toward the end almost nonstop: the rice starch thickens the milk, and the bottom burns easily.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Add the sugar, vanilla and salt and stir.
5
Pour into serving bowls and sprinkle the cinnamon on top.
Ladle
6
Serve hot.
214calories
6 gprotein
38 gcarbs
4 gfat
● protein 11%● carbs 72%● fat 17%
Per serving (165 g), of 8 servings
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Ground cinnamon: measured in tsp in this recipe: 1 tsp = 2.3 g · 247 kcal per 100 g · More about Ground cinnamon →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
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