Cuban Rice Pudding

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Cuban rice pudding tends to be sweeter with the addition of sweetened condensed milk. This version is made extra delicious with hints of lime, cinnamon and anise.

10 mins. to Prepare

25 mins. Cooking Time

60 mins. Standing Time cooling

95 mins. Total

Servings: 12 servings, 1/2 cup each

This recipe is: Low Fat


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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 Fat5
%Daily Value*
Total Fat 0.5g1%
Saturated Fat 0.5g3%
Cholesterol 5mg2%
Sodium 140mg6%
Carbohydrates 40g13%
Dietary Fiber 0g0%
Sugars 31g
Protein 6g
Vitamin A2%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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