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Receta en español aquí
This sweet dessert always remember me from my childhood.
This is the traditional recipe in my family but there are several variations depending on the country or region. I hope you like it.
Ingredients (4 people)
1200 ml milk (if you like less thick add 1500 ml)
1 cup short grained white rice (200 g)
125 g sugar
3 o 4 strips of lemon zest
2 sticks cinnamon
3 or 4 dried cloves
Ground cinnamon or cocoa to decorate.
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Directions
Into a heavy bottomed saucepan, to prevent rice from sticking, bring the milk to a boil over a medium flame.
Add cinnamon sticks, lemon peels and dried cloves. Continue to boil for a while.
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Wash and drain the rice, add it to the milk. Boil on a medium flame until tender. Stir occasionally to prevent the rice from sticking to the bottom (it took me half an hour).
Near the end add the sugar, cause sugar delays the rice cooking. Stir to mix well.
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When it thickens remove from heat. It should have a very creamy consistency.
It is not advisable to leave with little milk cause then it will dry as rice continues to absorb milk.
It is not advisable to leave with little milk cause then it will dry as rice continues to absorb milk.
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Remove the cinnamon sticks, dry cloves and lemon peels.
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Divide into small bowls, sprinkle with ground cinnamon or cocoa powder and serve cold. Enjoy!
Note: If rice turns dry in the fridge, because you has left it for several days, before eating you can add a little warm milk and stir lightly to integrate the rice with the milk.
