Ingredients
1 cup long-grain white rice, washed
4 cinnamon sticks
2 cups water
4 cups milk
1 pinch salt
2 tablespoons butter
1 1/2 tablespoons vanilla extract
1 1/2 cups sugar
1 (12 ounce) can sweetened condensed milk
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Take a small pot and add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside. In a large saucepan, over medium heat place the rice and the cinnamon water and cook for 5 minutes. Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes. Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.