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- Ingredients
- Recipe
- Rice250 g
- Condensed milk1 to taste
- Milk1 l
- Lemon Peel1 to taste
- Butter1 teaspoon
- Milk cream from the packet1 unit(s)
- Cinnamon1 to taste
- In a pan pour the milk (1L) put the lemon peel, and a teaspoon of butter
- When the milk starts to boil, add the rice and half a can of condensed milk and cook for 25-30 minutes (or longer if the rice is still hard after 30 minutes)
- While the rice is cooking, dissolve half a sachet/pack of cream (powdered) milk in water, approximately 70 ml and set aside.
- Stir the rice, and taste, if you want the rice sweeter, add more condensed milk until you like it (if the rice is “drying” at the bottom, add more milk).
- After adjusting the rice sugar, add the dissolved cream milk and stir quickly so as not to create lumps, until everything is homogeneous.
- Serve the rice on a platter or in individual bowls and sprinkle with cinnamon to taste.
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