Cuban Rice Pudding

Cuban Rice Pudding

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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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Step 1 of 7

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.

Step 2 of 7

COMBINE remaining ½ cup water, cinnamon stick and anise seeds in a small saucepan. Boil over medium heat for 5 minutes.

Step 3 of 7

REMOVE lime peel from cooked rice and discard. Add evaporated milk and sweetened condensed milk; stir.

Step 4 of 7

STRAIN cinnamon stick-anise water into rice.

Step 5 of 7

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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