This traditional Swiss dish is creamy,warm and comforting. Perfect for a cold winter night. Our family loves it with fruit on the side for a cozy dinner. We also love eating the leftovers for breakfast. With a little more sugar it would also make a yummy dessert.
8 cups Whole Milk
Pinch of Salt
2 cups Jasmine Rice
1/4 cup Sugar
2 tsp Vanilla
Topping:
1/4 cup Sugar mixed with 1Tbsp Cinnamon
This recipe makes about 6 large portions.
It can be halved for 3-4 good sized servings.
In a medium/large pot or dutch oven, warm the milk over low/medium heat.
Add a pinch of salt and very slowly bring to a low boil, stirring every few minutes.
You will need to stay close to the stove so that the milk doesn't get too hot - trust me - I have experienced cleaning up milk that has boiled over more times than I'd like to admit!
Add the rice and stir every few minutes until the rice returns to a slow boil.
Continue to cook and stir for about 20 minutes or until most of the milk is absorbed
and the rice is tender.
Now add the sugar...
... and vanilla.
Continue to cook and stir until thick and creamy.
Remove from heat.
Spoon into bowls and top with the cinnamon sugar.
Serves 6-8
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