Ingredients:

  • 1 cup (200g) short-grain white rice
  • 2 cups (475ml) filtered water
  • 1 large cinnamon stick
  • 2 wide strips of lemon zest
  • 1 wide strip of orange zest
  • 1/4 tsp sea salt
  • 4 cups (950ml) whole milk
  • 1/2 cup (120ml) sweetened condensed milk
  • 1/2 cup (100g) granulated white sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp unsalted butter
  • Ground cinnamon for garnish

Instructions:

  1. In your heavy bottomed saucepan, combine the water, cinnamon stick, lemon zest, orange zest, and sea salt. Bring this to a rolling boil over medium high heat. Note: This creates a concentrated tea that flavors the rice from the inside out.
  2. Add the unwashed rice directly into the boiling water. Reduce the heat to a simmer and cook for 10–12 minutes until the water is almost entirely absorbed and rice is al dente.
  3. Slowly pour in the whole milk and the sweetened condensed milk. Increase the heat slightly until the mixture reaches a gentle simmer, stirring frequently.
  4. Continue to cook for 15-20 minutes. You must stir constantly now to prevent scorching until the rice is tender and the liquid has thickened into a heavy cream consistency.
  5. Stir in the granulated sugar, vanilla extract, and butter. Note: Adding sugar too early can toughen the rice grains, so wait until they are soft.
  6. Cook for another 2-3 minutes until the sugar is fully dissolved and the pudding looks glossy.
  7. Remove the pot from the heat. Use tongs to fish out the cinnamon stick and the citrus peels.
  8. Serve the pudding warm in small bowls, or transfer it to a container to chill. Dust heavily with ground cinnamon until the surface is beautifully bronzed. > Chef's Tip: If you want a restaurant style finish, sprinkle an extra teaspoon of sugar over the top of the cooled pudding and use a kitchen torch to caramelize it. The shatter of the burnt sugar against the velvety rice is a world class texture contrast.