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This Chilean rice pudding easy quick, easy and is flavored with lemon peel. Instead of the pudding cooking exclusively on the stove, this version is baked.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease 9-inch baking dish with butter.
COMBINE rice and water in a large saucepan; heat over medium heat. Bring to a boil; reduce heat to low.
COOK for 15 minutes or until rice is tender.
WHISK evaporated milk, eggs, sweetened condensed milk, lemon peel and vanilla extract in a large bowl until combined.
COMBINE rice and milk mixture in prepared baking dish. Bake for 25 minutes.
WHIP cream in small bowl until stiff peaks form.
FOLD whipped cream into rice; let cool. Mixture will thicken.
SERVE in individual bowls; garnish with ground cinnamon and chopped grapes.
TIPS: Add chopped peanuts or pecans for flavorful texture.
Soak grapes in sweet wine overnight in refrigerator.
|Calories from Fat||70|
|Total Fat 7g||11%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 33g||11%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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