Rice Pudding

SERVES 6 Persons


  • 945 ml whole milk (±4 cups)
  • 100 g sugar (±½ cup)
  • 2 ml salt (±½ tsp)
  • 100 g long grain white rice (±½ cup)
  • 5 ml vanilla extract (±1 tsp)
  • Ground cinnamon for serving (optional)


  1. Combine milk, sugar and salt in the Mastro Cookware 2.8L/2.9qt Saucepan. Bring to a boil over medium-high heat, stirring frequently so the sugar doesn’t scorch the bottom of the pan, and watching carefully as the liquid will quickly rise to the top of the pan.

  2. Once milk just begins to boil, add rice and reduce heat to low / medium-low, adjusting to maintain a gentle simmer. Cook, stirring every 1-2 min. while scraping the base and sides of the pan with a silicone spatula until mixture is thick and rice is tender, approx. 40 min.

  3. Remove from heat and stir in vanilla.

  4. Divide into serving cups and sprinkle a pinch of ground cinnamon on top if desired.