- 8
Ingredients
- 1 cup Valencia rice
- 4 pieces Mexican cinnamon
- 2 cloves
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz evaporated milk
- 7 oz sweetened condensed milk
- 1/4 cup sugar
- 2 strips lemon peel
- 1/4 tsp salt
- 1 vanilla bean, seeds scraped, bean reserved
- Ground cinnamon, for garnish
- Freshly grated nutmeg, for garnish
Preparation
Step 1
1. In a medium saucepan over high heat, bring the rice, cinnamon sticks, cloves and 1 1/2 cups of water to a boil. Reduce heat to low and cook uncovered until water is absorbed, about 10 minutes.
2. Stir in the cream, three milks, sugar, lemon peel and salt. Raise heat to high and bring back to a boil. Lower the heat again and simmer, stirring occasionally, for about 15 to 18 minutes, until the mixture thickens but remains a little loose and creamy. (The rice pudding will thicken once cooked and refrigerated so it’s important to leave it a little loose in this step.)
3. Remove from the heat and allow to cool for 15 minutes. Remove the cinnamon, cloves and lemon peel. Serve warm in individual bowls or cups and sprinkle with cinnamon and nutmeg. Or you can chill it and serve cold. Makes about 4 cups.