2) I would add the vanilla at the very end rather than cook an additional 5 to 10 minutes–i.e., add it with the raisins. Vanilla contains some quite volatile aromatics, and you’re losing some flavor by cooking it. Most of our sense of taste actually comes from our nose: our tongues sense sweetness, bitterness, sourness, saltiness, and–increasingly accepted–umami. That’s why food doesn’t taste as good if you’re congested.

Hi Lise, the actual measurement in the book is 1/3 cup of rice and 2 and 1/2 cups milk. When I tried this ratio, I noticed that there was not enough milk, the rice was getting stuck to the bottom and I kept adding more milk. That’s why the second time I tried with the 1/4 rice and 3 cups milk. This time too I coarsely powdered the rice. In the second try I liked the fact that the pudding was not very thick and sticky. But after a couple of hours in the fridge it had the correct consistency. The original recipe mentions that you could use either long/short grain white/brown rice. Sorry for the inconvenience.

Hi Lise, the pudding is ready and I have updated the post. Please check the My notes section too.

But Bharti, everything gets a bad rap these days. One day they say that a particular thing is unhealthy and in the next few years tables turn. Even drinking cow’s milk is considered unhealthy by lot of people, regardless of the fact whether it’s organic or not. Can you believe the advertisement for “high fructose corn syrup” by the corn manufacturers?

Yes, it does. You have to keep stirring and little milk if required.

Thanks Sweatha.