First things first, gather all your ingredients. Measuring everything out before you start can save you from the headache of a kitchen scramble.
Step 2: Rinse the Rice
Rinse 1/2 cup of Arborio rice under cold water until the water runs clear. This helps remove any excess starch.
Step 3: Heat the Milk
Pour 3 3/4 cups of whole milk into a large, heavy-bottomed saucepan. Warm the milk over medium heat until it’s just below boiling, stirring occasionally to prevent a skin from forming.
Step 4: Add Ingredients
Add the rinsed rice, 2 tablespoons of granulated sugar, a pinch of sea salt, and a teaspoon of pure vanilla essence to the warm milk. Stir well to combine.
Step 5: Simmer
Reduce the heat to low and let the mixture simmer. Stir frequently to prevent the rice from sticking to the bottom of the pan. This step is crucial for the pudding to reach its creamy consistency.
Step 6: Sweeten and Flavor
After about 30-40 minutes, when the rice is tender and has absorbed most of the milk, add 3 tablespoons of honey, 1 tablespoon of finely grated lemon zest, and 1/4 teaspoon of ground cinnamon. Stir to combine.
Step 7: Final Stir and Serve
Once the pudding is thick and creamy, remove it from the heat. Let it cool for a few minutes before serving. Drizzle some extra honey on top for added sweetness and flavor.
Notes
Use Arborio rice for the best texture and creaminess.
Stir constantly to avoid burning or sticking.
If you prefer less sweetness, adjust the amount of sugar and honey.
Lemon zest adds a nice tang, but you can also experiment with orange or lime zest.
Let it cool slightly before serving if you prefer a thicker consistency.