Cuban Rice Pudding

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.

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.