Ingredients (8 servings):
- 1 cup basmati or jasmine rice
- 3 cups (720 ml / 24.3 oz) water
- 1/2 tsp salt
- 4 cups (1 liter) whole milk or plant-based milk
- 2 tbsp sugar
- 10 g butter
- 2/3 tsp vanilla extract
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Instructions:
- In a saucepan, combine the rice, water, and salt. Bring to a boil over high heat. Cover, reduce to low, and cook for 15 to 20 minutes, until the water is absorbed and the rice is tender.
- Heat the milk in a separate pot or microwave until very hot but not boiling.
- In a large, heavy-bottomed pot, melt the sugar and butter over medium-high heat, stirring constantly. Add the cooked rice and vanilla extract, and stir to combine. Pour in about 1 cup of the hot milk, stir, and cook over medium heat for about 5 minutes, until the milk is absorbed. Repeat the process three more times, stirring and cooking each time until the milk is fully absorbed.
- Reduce the heat to low, cover, and cook for another 20 minutes, stirring occasionally to prevent burning. The mixture should be thick and creamy. Remove from heat.
- Divide into serving bowls. Add toppings of your choice. Serve warm.
Storage: Keep for up to four days in the refrigerator. Reheat gently with a splash of milk, either in the microwave or over low heat.