Cuban Rice Pudding
10 mins. to Prepare
25 mins. Cooking Time
60 mins. Standing Time cooling
95 mins. Total
Servings: 12 servings, 1/2 cup each
COMBINE rice, 2 ½ cups water and lime peel in a large saucepan over medium-low heat; cover. Cook for 15 to 18 minutes or until rice is tender.
COMBINE remaining ½ cup water, cinnamon stick and anise seeds in a small saucepan. Boil over medium heat for 5 minutes.
REMOVE lime peel from cooked rice and discard. Add evaporated milk and sweetened condensed milk; stir.
STRAIN cinnamon stick-anise water into rice.
HEAT rice over low heat. Stir in vanilla extract and salt; cook, uncovered, stirring occasionally, for 10 minutes.
COOL at room temperature or refrigerate for 1 hour before serving. Garnish with lime peel and ground cinnamon.
Add ½ cup chopped mango for a Cuban version of mango sticky rice.
Amount Per Serving
Servings: 12 servings, 1/2 cup <i>each</i>
|Calories from Fat||5|
|Total Fat 0.5g||1%|
|Saturated Fat 0.5g||3%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
No reviews have been found. Be the first to rate and review this recipe!