Rice Pudding
Arroz con LecheDessert puddings came to Mexico with the Spanish in the mid-1500s, along with many sweet desserts. Spanish nuns, using recipes and ingredients they were familiar with, prepared puddings, flans, and other sweets, just as they had done in Spain. Desserts like this are now part of Mexican meals throughout the country, and all of Latin-America as well. The pudding is best served the day it's made.
Equipment
- Saucepan 2-quart
Ingrediënten
Makes 6 servings
- ½ cup short- or medium-grain rice
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- 2 ⁄3 cup sugar
- ⅛ teaspoon salt
- 3½ cups whole milk
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Instructies
- In a 2-quart saucepan mix the rice, cinnamon stick, sugar, salt, and 1¼ cups of water.
- Bring to a boil; then reduce the heat to low and simmer, covered, until most of the water is absorbed, about 15 minutes.
- Stir in the milk and cook, partially covered, over low heat, stirring occasionally to prevent sticking, until thickened and creamy, and the rice is very tender, about 1 hour.
- Discard the cinnamon stick.
- Stir in the vanilla and butter.
- Divide among 6 dessert bowls.
- Serve warm or at room temperature.
Notes / Tips / Wine Advice:
Refrigerate, covered, if kept overnight.
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