Rice Pudding

Rice Pudding.
This is a dessert that Venezuelans enjoy so much and prepare almost every week at home especially in the evenings, it can be made with coconut milk, sugar cane or both. I did a very creamy version blending techniques like the Risotto preparation and adding cream which is not normally used in this preparation. The result: Delicious and creamy, it was comforting for we had a very gray rainy day.


7 tablespoons powdered milk.
1 cup whipping cream.
2 cups water.
1 ¼ cup rice.
2 cups water (to cook the rice).
1 teaspoon vanilla essence.
1 stick cinnamon. ( about 3 cm)
2 strips of lemon rind ( about 1 centimeters wide and 3 centimeters long).
¼ teaspoon salt.
¾ cup sugar.
Ground cinnamon.

1- In heavey bottomed sauce pan put in two cups of water, cinnamon stick, lemon rind and salt, cool at medium heat until the water evaporates.
2- Meanwhile whisk together two cups of water, powdered milk, whipping cream and sugar.
3- Then add half of the milk mixture and cook stirring occasionally (like you are preparing a risotto), when you see the milk is almost absorbed add half of the remaining milk mixture and then the rest of the milk with the vanilla essence, turn off the heat, serve and sprinkle with ground cinnamon.

1 comment:

Donna said...

OhMyWORD!!!LOLOL....These are Wonderful!!!!!! After Crystal moves, I'm getting in the kitchen and trying these!!!!hughugs