Perfect Austrian Rice Pudding

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The basic rules of making the perfect rice pudding are as follows:

1. Use round rice as we need rice with high starch content.
2. Don’t wash rice in order not to wash off starch.
3. Rice will increase in volume, so take at least 3 l pot for 1 l milk. I also use a non-stick one.
4. Milk has to be of room temperature.
5. First, fry rice in butter.
6. Prepare a pudding (the main stage) covered at lowest heat on the smallest burner. Otherwise rice can burn before it is cooked. Rice should simmer without boiling.
7. The main stage of simmering takes 30 min. 30 min after there still be some milk in the pot but it’s ok. A pudding will come to the perfect consistency while chilling. If let it cook longer, it will may overdry.
8. Stir rice only once during the main stage (or twice, if necessary). Don’t stir to often in order not to break rice.