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Chilean Rice Pudding
EL MEJOR NIDO
Chilean Rice Pudding
Level
Easy
Prep
10 min
Cook
40 min
Servings
8 to 10 servings, about 1/2 cup each
- 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.
Key Ingredients
Ingredients
- ●
1 teaspoon butter for greasing dish
- ●
1 cup long-grain rice
- ●
2 cups water
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●
2 large eggs
- ●1/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
- ●
1 tablespoon grated lemon peel
- ●
1 teaspoon vanilla extract
- ●
1/3 cup heavy cream
- ●
Ground cinnamon for garnish
- ●
1/2 cup Chilean grapes, chopped
Make It
Step 1
Preheat oven to 350° F. Grease 9-inch baking dish with butter.
Step 2
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.
Step 3
Whisk evaporated milk, eggs, sweetened condensed milk, lemon peel and vanilla extract in a large bowl until combined.
Step 4
Combine rice and milk mixture in prepared baking dish. Bake for 25 minutes.
Step 5
Whip cream in small bowl until stiff peaks form. Fold whipped cream into rice; let cool. Mixture will thicken.
Step 6
Serve in individual bowls; garnish with ground cinnamon and chopped grapes.
Recipe Notes
Add chopped peanuts or pecans for flavorful texture.
Soak grapes in sweet wine overnight in refrigerator.
