Creamy Rice Pudding
- 210g rice
- 1,24l milk
- 100g T-Sugars Fine White Sugar
- 16g corn flour
- 120ml water
- Cinnamon to taste
Thoroughly wash the rice and soak for 15 minutes, drain.
Place rice in large pot, add milk and T-Sugars Fine White Sugar. Stir and bring to a boil. Be careful not to over boil or burn pudding. Lower heat and allow to simmer, stirring occasionally until rice is cooked. Combine corn flour and water. Stir and add to pudding, stirring vigorously to incorporate. Simmer another 10 minutes until no lumps of corn flour remains. Remove from heat and ladle into individual bowls. Sprinkle with cinnamon to taste; cover and cool.