You can use pudding rice, but I have a giant bag of arborio rice that my bestie sent me from Italy. Short grain would even be fine at a push.
- 500 ml leftover milk cow/goat/soy/coconut
- 50 grams pudding or risotto rice
- 25 grams unsalted butter or vegan alternative
- 25 grams sugar
- pinch salt
- 1/2 teaspoon vanilla essence (optional)
- Measuring jug
- Saucepan with lid
- Wooden spoon
1 part rice to 10 parts milk: if you have 250 ml of milk to use up, it's 25 grams of rice. 1 litre? 100 grams of rice.
Weigh the rice, place it in the sieve and rinse. Allow to drain.
Add the milk, rice, butter, sugar and salt to the pan. Turn the heat to medium, place the lid on and bring to the boil.
Milk can boil over VERY QUICKLY so don't walk away!
Once it is simmering, turn the heat down. Stir every 10 minutes of so until done - around 30 minutes.
Serve on its own or with jam