Rice Pudding
The classic creamy dessert of rice slowly cooked in milk with cinnamon and lemon peel. Based on the recipe Soledad kept from “Doña”.
Ingredients
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- 1 cuprice
- 1 lwater
- 4 lmilk
- 3 cupssugar
- 1/2 teaspoonsalt
- 1cinnamon stick
- 1lemon peel
Instructions
- Cook the rice in the water until soft.
- In a pot, with two knives laid on the bottom, bring the milk, sugar and salt to a boil.
- Add the rice.
- Add the cinnamon stick and lemon peel.
- Stir constantly until you can see the bottom of the pot.
Notes and variations
- Variation: raisins soaked in port, rum or brandy.
- In Asturias and Portugal it is served with burnt sugar for a caramelized, crunchy finish.
- Adding egg yolks turns it into “arroz emperatriz”.
Source: Receta de Soledad (de “Doña”)
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