Rice pudding is a great, simple dessert, at its best intensely creamy (though this one is made with milk) and studded with grains of rice. Use a short-grain white rice, which will plump up during a long, slow stove-top simmer.
|1||quart whole milk|
|3/4||cup short-grain white rice (such as arborio)|
|2||whole cinnamon sticks|
|1||cup granulated sugar|
|Ground cinnamon (for sprinkling)|
2. Add the sugar and continue cooking, stirring often, for 30 minutes or until the rice is tender and plump. (Total cooking time is 50 minutes.)
3. Discard the cinnamon sticks and spoon the pudding into 4 bowls. Leave to cool until warm. Sprinkle with ground cinnamon. Jonathan Levitt