Rice pudding: a recipe that always works
One of the recipes that always leave a good taste in your mouth in all the diners is the rice with milk, is ideal both for small as for large.
The rice with milk is one of those dishes that supports a multitude of variations and the reality is that with any of them, you can enjoy a lot of this dish. On this occasion, I leave you the recipe that I prepared yesterday and have to say that since we hardly left!
With this recipe you will achieve a rice pudding creamy and delicious:
- 1 and a half liter of milk
- 200 g of rice
- 125 gr of sugar
- 20 gr of butter
- a couple of sticks of cinnamon fresh
- zest of one lemon
- ground cinnamon to taste
Using a pan (not stick) of medium-to-large and heat the milk over medium heat with the sugar, the peel of a lemon and the sprigs of cinnamon. Leave until the milk starts to boil.
In the meantime we wash the rice. The best thing is to put it in a colander under the cold water faucet. In this way we remove the excess starch that the rice may have (first the water will come out whitish, then, when you quit already clear, it is because the rice is clean).
When the milk starts to boil we add the rice to the pan and stir well with a wooden spoon. Put out the fire between moderate and low. We're going to cook for almost an hour. it is very important that we stirring, especially during the last 20 minutes so that the rice does not stick to the bottom of the pan.
The 50 minutes test the rice to see if it is fact. There shouldn't be much milk in the pan, so the rice will absorb a little more. Remove from fire only when there is very little milk.
Remove the cinnamon sticks and the lemon peel. Add the butter and melt with the rice. Let stand 5 minutes.
Serve in four small bowls and decorate with ground cinnamon to taste.
- Rice with milk and meringue
- Rice with milk and cream