Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

CUBAN RICE PUDDING




Source of Recipe


Friend Alina Gomez


Recipe Introduction


This is Alina's Cuban grandmother's recipe.


List of Ingredients




1/2 cup of rice (rinsed)(can be long grain, pearl or jasmine...she used pearl)
1 1/2 cup of water
1 Cinnamon stick
1/2 Lemon, rind only (leave in large pieces for easy removal later)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups milk
1 can condensed milk
Cinnamon (powdered)


Recipe



Bring 1-1/2 cup of water to a boil with the lemon rind and cinnamon stick. Add the 1/2 cup of rice and reduce heat, simmering the rice until the rice is cooked and has absorbed the water. Remove Cinnamon stick and lime rind. Combine the 4 cups milk, 1 can condensed milk, 1/4 teaspoon salt and 1 teaspoon vanilla extract and add to the cooked rice. Simmer this mixture over medium heat, stirring frequently so that it doesn't stick to the bottom and burn (this takes around an hour or so, you must remain vigilant preparing this dessert as it will stick and burn easily, especially when it gets to it's thickened state). Divide into individual serving containers or one lg pyrex covered bowl and let cool. Refrigerate and serve sprinkled with cinnamon.