Verser un litre d’eau et porter le à ébullition. Ajouter le riz et laisser-le cuire pendant 2 minutes avant de l’égoutter. Cela permet de débarrasser le riz de sa poussière.
Faire bouillir le lait, le sucre vanillé ou la gousse de vanille et le zeste de citron. Porter le tout à ébullition.
Lorsque le lait bout, verser le riz et le sucre. Baisser le feu pour que l’ébullition soit très lente. Laisser cuire à feu doux pendant 40 minutes minutes en surveillant et en remuant de temps en temps.
Lorsque le riz affleure le lait, couper le feu et laisser refroidir; le riz va finir de s’imbiber de lait en refroidissant.
Notes
L’astuce du chef :
Recouvrir le riz au lait d’un coulis de votre choix !
Note de Plaisirs Fermiers :
Il est intéressant d’infuser un bâton de cannelle dans le lait tout le long de la préparation pour obtenir plus de parfum.
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