From the kitchen
Camel Milk Rice Pudding
Arborio rice slow-cooked in sweetened camel milk with a whole cinnamon stick.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup Arborio rice
- 3 cups pasteurized camel milk
- 1 cup water, plus more hot water if needed
- 1 cinnamon stick
- 1/3 cup sugar
- 1/8 tsp fine salt
- 1 tsp vanilla extract
Method
- Combine rice, milk, water, cinnamon stick, sugar and salt in a heavy saucepan.
- Warm to a gentle simmer, then lower heat. Cook uncovered 35 to 50 minutes, stirring frequently and scraping corners, until grains are completely tender.
- If the mixture thickens while rice remains firm, add hot water 2 tablespoons at a time and continue gently.
- Remove cinnamon stick and take off heat. Stir in vanilla.
- Serve warm, or cool promptly in shallow containers and refrigerate. Leave it slightly looser than the desired cold consistency because it thickens during cooling.
Cook with confidence
Before you start
Before you start
Use Arborio or another specified short-grain rice. Do not rinse away all its surface starch. Milk-based cooking needs low heat and regular scraping.
Serving and keeping
Refrigerate in shallow containers within 2 hours for up to 3 days. Reheat to 165°F if serving warm.
Stop Looser Than You Want
Rice pudding thickens substantially as it cools. Remove while still creamy and flowing.
Troubleshoot
- Hard rice: needs more liquid/time.
- Paste-like: overcooked.
- Scorched: heat too high.
- Too sweet: reduce sugar next batch, not by diluting finished pudding.
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