Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until ... tarpaulin-like skin on the surface, and the pudding only just wobbles in the ...
The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding.
Say you've got a sudden craving for a creamy bowl of rice pudding (and all the sweetness, warmth, and nostalgia tied to this age-old dessert). But as you're ready to ...
In a large pot add the milk with the bay leaves and vanilla seeds ... add the sugar and stir until dissolved. Stir through the rice and once it comes to a steady simmer lower the heat until ...