Recipe :
In 1 liter whole milk ( 3.5 % fat ) , add 4 soup spoons of parboiled rice and boil them in a pot along with 4 soup spoons brown sugar ( soft ) , stirring frequently for about 20 minutes at moderate heat . Once the rice is as soft as we want it to be, but the mixture not thick enough to take a creamy texture ,pour in a cup a little of our warm milk and 1 teaspoon of corn starch and mix them well and add them afterwards into our rice pudding stirring continuously over medium heat but not much, and remove the pot from heat, when the rice pudding is thickened enough . Shortly before removing the pudding from the heat , add 1teaspoon natural vanilla essence in liquid form (for pastry use) and continue stirring . Serve it into small bowls (not plastic ones) and leave them on the kitchen counter to cool down before you put them in the refrigerator , covered . Add on top cocoa powder or 1 pinch of cinnamon before serving.
Bon appetit !
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