In my opinion, the rice pudding is from the desserts richer, healthier, more artisanal and easier to make. Why? Because it takes less than half an hour, because it contains a lot of milk, and we all know about the properties and benefits of milk, and because who has never prepared rice pudding at home?
If you have never done it, you are sinning! Follow this recipe and you will see how simple it is… In addition to the few ingredients you need.
Milk pudding
Rice pudding has been made for indefinite times… In my house, as in almost all the houses in Spain I would say, my great-grandmother made it, my grandmother made it, my mother makes it and I do it… Do you really need more reasons to keep making this recipe so traditional?
Author Carmen Guillen
Kitchen: Traditional
Recipe type: Dessert
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 300 grams of white rice
- 1 liter of milk
- Cinnamon stick
- Peel of half a lemon
- Sugar
- Ground cinnamon
Preparation
- We put a pot on the fire where we will pour the liter of milk, along with a cinnamon stick and a piece of the skin of half a lemon. We also add 3 or 4 tablespoons of sugar (depending on how sweet you like it).
- We wait for the milk to boil and when this happens, we add the rice. We lower the fire to half, and we are stirring every little so the rice doesn't settle. Let it do about for 20 minutes. Go adding milk if you see that the rice does not soften and remains dry. The amount of milk also varies according to the taste of the diners (there are those who prefer a lighter rice pudding and there are those who prefer something more consistent).
- When the rice is done and to our liking, remove the cinnamon stick and the lemon peel and we set aside in a few small bowls to be able to take as a dessert after meals. We add ground cinnamon, and ready!
Nutritional information per serving
Calories: 375