From the kitchen
Potato Milk Rice Pudding
Arborio rice slow-cooked in sweetened potato milk with a whole cinnamon stick, thickening readily as it cooks.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1/2 cup Arborio Rice
- 3 cups Potato Milk
- 1 cup Water
- 1 Cinnamon Stick
- 1/3 cup Sugar
- Pinch of Salt
- 1 tsp Vanilla Extract
Method
- Combine the rice, potato milk, water, cinnamon stick, sugar, and salt in a heavy pot.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring often, for 25 to 30 minutes, noticeably faster than usual thanks to potato milk's own thickening power, until the rice is tender.
- Remove the cinnamon stick and stir in the vanilla.
- Serve warm or chilled; it thickens further as it cools.
Kitchen note
Watch this a little more closely than a rice pudding made with a thinner milk, potato milk's self-thickening property means it can reach a thick, sticking-prone consistency slightly earlier than expected.
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