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Creamy Sweet Rice
🇧🇷Brazil
•View in original language
(Português)
200 min(s)
7 servings
Paula Elisiane
@paulaefelix- Ingredients
- Recipe
- Rice for sushi1 cup
- Milk1 l
- Water1 cup
- Sugar1 cup
- Cinnamon raw2 unit(s)
- Thin strips of lemon peel2 unit(s)
- Cinnamon powder to taste for serving1 unit(s)
- In a medium saucepan (with a high rim), add the milk, water, sugar and rice. Mix well to dissolve the sugar. With a sharp knife, remove two thin strips of lemon peel without the white part - it can make the recipe bitter - and transfer to the pan. Add the cinnamon and cook over medium heat, stirring occasionally so it doesn't stick to the bottom. When it starts to boil, lower the heat, partially cover the pan and let it cook for 30 minutes. Stir occasionally to loosen the rice starch and thus form a creamy sweet. Remember to cover (partially) the pan every time you stir. After 30 minutes, turn off the heat and transfer the rice pudding to a bowl. Allow to cool at room temperature for 10 minutes before refrigerating. The dessert becomes creamy after at least 2 hours in the fridge. Serve cold, sprinkled with ground cinnamon.
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