Spanish Rice Pudding

creamy and very comforting
Spanish Rice Pudding
Spanish Rice Pudding

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    quart milk (whole or 2per-cent)

  • 1

    cinnamon stick, 3" long

  • 2

    strips lemon peel, yellow part only

  • 2

    strips orange peel, orange part only 3-4" long

  • 1

    cup uncooked short-grain rice

  • 2

    cups water

  • 2/3

    cup sugar

  • 1/4

    teaspoon vanilla

  • cinnamon for dusting on top

Directions

1. Place milk, cinnamon stick, orange and lemon peels in large heavy saucepan, ser over moderately low heat and bring to a gentle boil. 2. At the same time, parboil rice in water 5 minutes. drain well. 3 When the milk boil's, stir in rice, turn heat low put lid on askew and simmer, stirring now and then, 15 minutes. 4. Stir in sugar and continue simmering, lid askew about 15-20 min. longer, until rice is very soft and most of liquid is absorbed. 5 Stir in vanilla, spoon into a buttered heat-proof 1 quart dish and dust top lightly with cinnamon. 6 Cool, then chill 2 hours or more. Before serving remove cinnamon stick and rinds. Leaving in rinds and cinnamon stick will continue to flavor while cooling. 6 servings

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