Rice milk kissel is a forgotten but wonderfully wholesome and tender dessert from traditional Russian cuisine, made without flour or starch — the natural starch released by cooking rice thickens it on its own. That means this kissel is completely gluten-free and suitable even for strict diets. The texture is somewhere between a loose semolina porridge and a delicate pudding, and the flavor is mild, creamy and lightly vanilla-scented. I make it on milk: for 1 liter of milk use 100 g of short-grain rice, 4-5 tablespoons of sugar, a pinch of salt and a touch of vanilla. Simmer over low heat for 30-40 minutes, stirring constantly, until the rice is fully broken down and the kissel thickens. Proportions and tips inside.
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