Creamy Rice Pudding

Name: Creamy Rice Pudding
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 5 cups whole or 2% milk (about 1,200 ml); 1/2 cup short-grain rice (about 110 g); 1 1/2 tablespoons butter (about 20 g); 1/2 cup sugar (about 100 g); 1 cinnamon stick; Ground cinnamon; Peel of 1 lemon, white pith removed

Manuel costa @Manolocc2019

ORIHUELA

This is a classic, delicious dessert that is filling and makes a perfect finish to any meal.

Manuel costa @Manolocc2019

ORIHUELA

This is a classic, delicious dessert that is filling and makes a perfect finish to any meal.

Saved

Ingredients

45 minutes

Serves 4 servings

5 cupswhole or 2% milk (about 1,200 ml)
1/2 cupshort-grain rice (about 110 g)
1 1/2 tablespoonsbutter (about 20 g)
1/2 cupsugar (about 100 g)
1cinnamon stick
Ground cinnamon
Peel of 1 lemon, white pith removed

Saved

Steps

45 minutes

1

Stir the rice frequently to prevent it from sticking, as it tends to stick easily. This will also help make it creamy.
2

Rinse the rice to remove excess starch.
3

In a saucepan, combine the milk, lemon peel, cinnamon stick, and drained rice.
4

Bring the saucepan to a boil over medium heat, stirring occasionally so the rice doesn't settle and stick to the bottom.
5

Once it starts to boil, reduce the heat to low and continue stirring every couple of minutes for about 30 minutes, making sure it doesn't stick. You'll see the rice swell and the milk become creamy.
6

Add the sugar and stir until dissolved, about 5 minutes. Add the butter and keep stirring. Turn off the heat and continue stirring for another 2 minutes, as the saucepan will still be hot. Remove the lemon peel and cinnamon stick, then spoon the pudding into small cups or bowls, or any dish you like. Sprinkle with ground cinnamon and decorate as desired.