Everyday Recipes
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Everyday Recipes
Cuban Rice Pudding
EL MEJOR NIDO
Cuban Rice Pudding
Level
Easy
Prep
10 min
Cook
25 min
Servings
12 servings, 1/2 cup each
- 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.
Key Ingredients
Ingredients
- ●
1 1/2 cups Arborio rice, rinsed
- ●
3 cups water, divided
- ●
1 (1-inch piece) lime peel, plus extra for garnish
- ●
1 (2-inch) cinnamon stick
- ●
2 teaspoons anise seeds
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
- ●
1 teaspoon vanilla extract
- ●
1/4 teaspoon salt
- ●
Ground cinnamon for garnish
Make It
Step 1
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
Combine remaining ½ cup water, cinnamon stick and anise seeds in a small saucepan. Boil over medium heat for 5 minutes.
Step 3
Remove lime peel from cooked rice and discard. Add evaporated milk and sweetened condensed milk; stir. Strain cinnamon stick-anise water into rice.
Step 4
Heat rice over low heat. Stir in vanilla extract and salt; cook, uncovered, stirring occasionally, for 10 minutes.
Step 5
Cool at room temperature or refrigerate for 1 hour before serving. Garnish with lime peel and ground cinnamon.
Recipe Notes
Add ½ cup chopped mango for a Cuban version of mango sticky rice.
