I’m not on the paper hyper fan of rice pudding. At the restaurant I never take them, I prefer lighter things. I always find it a bit poof poof.
See the idea?
And then a round piece of rice in the cupboard and the laziness of making a risotto got the better of my preconceived ideas. Hop, here is the rice pudding version cinnamon. Well everyone thought it was great. Obviously you don’t eat this after a chestnut polenta, I trust you.
For 4 persons :
Pour the milk and sugar into the pan. Bring to the boil and then pour the rice in rain. Mix, add the cinnamon powder, then reduce the heat and simmer gently for about 45 minutes. Taste to make sure the rice is cooked properly. The milk should be just above the surface of the rice and not completely absorbed.
Divide the rice into 4 ramekins and store in the refrigerator until ready to serve.