Ingredients:

  • 1 cup (185g) uncooked white rice
  • 1/2 tsp fine sea salt
  • 2 cups whole milk
  • 2 cups water
  • 1 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 1 tbsp maple syrup

Instructions:

  1. Shatter the rice. Place the 1 cup of dry, uncooked white rice into your blender. Pulse in short 3 second bursts until the rice resembles coarse sand or fine cornmeal. Avoid turning it into a total powder to maintain the 'shattered' texture.
  2. Combine the base. In a medium heavy-bottomed saucepan, add the ground rice, 1/2 tsp sea salt, 2 cups milk, and 2 cups water.
  3. The cold start whisk. Before turning on any heat, use a silicone whisk to stir the mixture vigorously. This ensures the rice grains are suspended in the liquid and prevents immediate clumping.
  4. Apply heat. Turn the stove to medium high. You must whisk constantly during this stage as the temperature rises.
  5. Activate the starch. Once the liquid begins to bubble and you feel the whisk meeting resistance, immediately reduce the heat to low.
  6. Simmer and thicken. Cook for 2–3 minutes, continuing to whisk, until the texture is thick and glossy.
  7. Infuse the flavor. Remove the pan from the heat entirely. Stir in the 1 tbsp butter, 1 tsp vanilla, and 1 tbsp maple syrup.
  8. The precision rest. Cover the pot with a tight fitting lid and let it rest for 2 minutes.