Cinnamon Rice Pudding with Raisins

Ingredients

• Rice and cooking liquid

  160 g medium-grain white rice

  dry uncooked weight; not instant, brown or leftover cooked rice

• 300 g water

  300 ml cooking water; rinsing water discarded separately

• 1000 g whole milk

  pasteurized, about3.25%fat; all retained

• Sweetening and finish

  80 g granulated sugar

  for the pudding

• 1 g fine table salt

  measured small pinch

• 2 g ground cinnamon

  all mixed in; no extra dusting

• 60 g seedless raisins

  plain dried raisins, no extra sugar coating

• 20 g unsalted butter

  cut into small pieces; all retained

Directions

1. Weigh the dry rice

   Weigh 160 g uncooked medium-grain white rice in a clean bowl. Measure the other listed ingredients separately before starting; keep the milk refrigerated until needed.

2. Rinse the rice

   Tip the rice into a fine sieve and briefly rinse under cool running drinking water, moving the grains gently. This rinsing water is separate from the measured 300 g cooking water.

3. Drain the rinsed rice

   Let the sieve drain thoroughly for about 1 minute. Keep all the measured rice; discard the rinse water.

4. Add the cooking water

   Pour all 300 g measured water into the empty 3 litre saucepan. Do not add milk yet.

5. Add the drained rice

   Tip all the drained rice into the water. Spread it across the bottom with the spoon.

6. Bring the rice water to a boil

   Put the pan over medium heat and bring the rice and water to a boil. Watch the pan rather than leaving it unattended.

7. Cover the saucepan

   Reduce the heat to low and fit the lid over the saucepan.

8. Simmer the rice in water

   Keep the covered pan over low heat for about 12–15 minutes until most water is absorbed and the grains have started to soften. The rice will finish cooking in milk. If it starts catching, lower the heat; do not let the pan scorch.

9. Add the whole milk

   Remove the lid and pour all 1000 g cold pasteurized whole milk into the rice. Keep the pan over low heat.

10. Add the granulated sugar

    Add all 80 g granulated sugar to the milk and rice.

11. Add the measured salt

    Add the measured 1 g fine salt. This is the entire salt allowance; do not season again at the end.

12. Add the ground cinnamon

    Sprinkle all 2 g ground cinnamon over the milk mixture. There is no additional cinnamon garnish later.

13. Stir in the additions

    Stir thoroughly with a wooden spoon to dissolve the sugar and salt and spread the cinnamon evenly. Scrape gently along the bottom of the pan.

14. Return to a gentle simmer

    Over low to medium-low heat, return the mixture to a gentle simmer with small occasional bubbles. Keep the lid off and avoid a vigorous rolling boil.

15. Cook slowly and keep stirring

    Simmer uncovered for about 25–35 minutes. Stir often, scraping the base; near the end, stir nearly continuously. The rice should become completely tender and the liquid should lightly coat the spoon. Keep the hot pudding looser than the texture you want cold. Timing depends on the rice and heat; continue gently if the grains are still hard.

16. Add the raisins

    Add all 60 g seedless raisins to the tender rice pudding.

17. Simmer to soften the raisins

    Stir the raisins through and simmer gently for another 5 minutes, stirring, until they have softened and the pudding is still creamy rather than dry.

18. Take the pan off the heat

    Turn off the hob and move the saucepan to a heatproof trivet.

19. Add the butter

    Add all 20 g unsalted butter pieces to the hot pudding.

20. Stir until the butter melts

    Stir gently until the butter has melted completely and no yellow pieces remain. Scrape in every bit from the sides; do not add cream or extra milk.

21. Portion into six shallow bowls

    Immediately divide all pudding between six wide shallow heatproof bowls, spreading it no deeper than about 4 cm. Distribute the raisins evenly. Do not leave the whole batch cooling in its deep saucepan.

22. Cool the portions quickly

    Stand the bowls in a tray of cold water for about 15 minutes to cool faster. Keep water below the bowl rims and out of the pudding; refresh the water if it warms. Refrigerate promptly once strong steam has subsided and ideally within 1 hour of finishing cooking. Do not wait hours for the bowls to cool on the counter.

23. Cover the bowls

    Put clean covers on each cooled bowl. Keep the covers out of the pudding and leave room around the bowls when arranging them for refrigeration.

24. Refrigerate until chilled

    Refrigerate at 40°F (4°C) or below for about 2 hours, or until chilled throughout. Store cold and eat within 24 hours of cooking. Label the containers with the preparation time. The cooling interval is a limit, not a reason to leave warm bowls out.

25. Serve a chilled portion

    Take out one portion and serve chilled. The grains should be soft with a creamy sauce; the pudding thickens as it cools. No extra cinnamon, raisins, cream or toppings are included. Return the other portions to cold storage immediately.