Description
Latin American rice pudding. Very tasty, moderately sweet, vanilla, cinnamon and citrus. I think he'll survive you and have to the table for Breakfast or afternoon tea.
Ingredients
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Figure
1 cup
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Cinnamon
2 piece
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Lemon peel
1 Tbsp
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Carnation
3 piece
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Water
4 cup
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Chicken egg
1 piece
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Milk
3 cup
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Condensed milk
1 can
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Salt
0.25 tsp
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Vanilla
1 Tbsp
Cooking
Wash rice in water.
Put in a bowl. Add the zest of lemon and orange, cinnamon sticks and cloves. Cover with water and leave for 1 hour.
Then pour everything in the pan. Bring to a boil (about 5 minutes), close the lid and leave to simmer until the water evaporates.
In a separate bowl, whisk together egg and milk.
Then add vanilla extract, salt and condensed milk and mix everything until smooth.
Add this mixture to the rice, cover and cook until tender (about 15-20 minutes), stirring occasionally. Should get a creamy mass.
Take out the cinnamon, cloves and zest and leave to cool. Then cover with a lid and put into the fridge.
When cooled, spread into small cups and served to the table! You can sprinkle with cocoa powder or grated chocolate.
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