Orange-Vanilla Rice Pudding

Slow-simmered milk, tender rice and the patience of a wooden spoon, then a spoonful of Maison Perrotte’s orange vanilla jam on top, its Madagascar vanilla and touch of Ceylon cinnamon warming the bright citrus.

Serves 4 · 40 min

1. Rinse 1/2 cup (100 g) short-grain rice and bring it to a simmer with 3 cups (750 ml) milk and 3 tbsp sugar.
2. Cook over low heat, stirring often, for 30 to 35 minutes, until the rice is tender and creamy.
3. Let cool slightly, then divide among 4 bowls.
4. Top each with 1 tbsp of the orange vanilla jam and a pinch of cinnamon, and serve warm or chilled.

The star of this recipe: Orange Vanilla Jam, by Maison Perrotte.