Author Notes: I first sampled this dish at my husband's office holiday party. It was delicious! The citrus peel tasted as if it were candied. So good! The President of the college where my hubby works made the rice pudding, and she was kind enough to share her recipe with us. —mrslarkin
cups short-grain rice (same used for Sushi)
3 or 4
sticks of cinnamon, not very small
can evaporated milk
cans condensed milk
- Place the rice in the water with the cinnamon sticks, lime peel (cut the lime peel in such a way that it falls apart in pieces), a pinch of salt and let it cook. At first, the flame should be medium and when it’s really boiling lower the flame, but not extremely low. It cooks covered, but when it begins to boil it rises and the flame should be lowered so that it does not overflow, but let it thicken.
- When the rice is soft and almost dry, but without waiting until it is completely dry, you add the evaporated milk, the condensed milk and the ½ cup of sugar. If you think it is not sufficiently sweet, add some more sugar. Mix with wooden spoon a few times and leave it a few minutes. You want it to be wet but not watery.
- When you place the mixture on the serving bowl or deep serving dish, sprinkle generously with powder cinnamon.
- Let it cool or refrigerate for later use, and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Amanda and Merrill's Best Rice Pudding