Ingredients:

  • 1/2 cup (60 g) Fine White Rice Flour
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 cup (120 ml) Cold Water
  • 2 cups (480 ml) Whole Milk
  • 2-3 tablespoons Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Unsalted Butter (optional)

Instructions:

  1. Combine Dry Ingredients: In a small bowl, thoroughly whisk together the rice flour and salt.
  2. Form the Cold Slurry: Pour the 1/2 cup of cold water into the dry mixture. Whisk vigorously until a smooth, lump-free, paint-like paste forms. This step is crucial for preventing graininess.
  3. Heat the Milk: Pour the whole milk into a heavy-bottomed saucepan over medium heat. Add the sugar. Heat gently, stirring occasionally, until the milk is steaming and small bubbles just begin to form around the edge of the pan. Do not boil.
  4. Temper and Thicken: Immediately reduce the heat to low. Whisk the hot milk continuously while slowly pouring the cold rice slurry into the pan.
  5. Simmer and Stir: Continue to stir constantly with the whisk for the first 2-3 minutes. Switch to a heat-resistant spatula or wooden spoon and continue stirring every 30 seconds.
  6. Reach Desired Consistency: Simmer on low heat for 10–15 minutes, or until the mixture has thickened substantially to a smooth, pourable, yet spoon-coating consistency. The rice flavor will mellow as it cooks.
  7. Finish Flavoring: Remove the pan from the heat. Stir in the vanilla extract and the optional butter until fully incorporated and glossy.
  8. Rest and Serve: Cover the saucepan and allow the porridge to rest for 3–5 minutes off the heat. This allows the mixture to fully hydrate and reach its final, stable consistency. Serve immediately.