Super easy rice pudding recipe with an Asian twist on the traditional rice pudding dessert featuring the fragrant notes of yuzu. It's all done in four steps.
Heat up 2 3/4 cups of milk and 1 tsp of vanilla extract in a pot over medium flame. Stir. Your house is about to smell delicious.
When the milk is steaming, add the rice. (If you're Asian-- I mean, if you like to wash your rice, you may do so)
Let the rice cook for about 10-15 minutes. Stir occasionally to prevent it from sticking.
Once the rice softens and appears to have absorbed most of the liquid, turn off the heat and zest the yuzu into the mixture. Add the sugar (do you like it really sweet? You can go overboard here, but 1/4 cup of sugar does the trick for me!)
Enjoy