Recipe by Paula.
The Portuguese have a love affair with rice pudding because it reminds them of home. I am no different. This beautiful and creamy rice pudding has the magical effect of taking me right back to my childhood with every spoonful. It is pure comfort in a bowl. I like my rice pudding served warm but you can also serve this cold or at room temperature. Enjoy!
Ingredients:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
peel of 1 lemon
1 cinnamon stick, broken in half
pinch of salt
1/2 cup arborio rice
2 egg yolks, beaten
Ground cinnamon, garnish
Directions:
1. In a heavy saucepan over medium high heat, combine cream, milk, sugar, vanilla, lemon peel, cinnamon stick and salt. Bring to a gentle boil.
2. Add the rice and reduce the heat to medium low and cook, uncovered for 30-35 minutes or until the rice is tender and most of the liquid is absorbed. Stir often or the rice will stick to the bottom of the pan.
3. Take the pan off the heat and remove the lemon peels and cinnamon sticks. Stir the rice vigorously as you add the beaten eggs until well combined.
4. Spoon the rice into serving dishes and sprinkle the tops lightly with the ground cinnamon. Serve warm or at room temperature.
The Portuguese have a love affair with rice pudding because it reminds them of home. I am no different. This beautiful and creamy rice pudding has the magical effect of taking me right back to my childhood with every spoonful. It is pure comfort in a bowl. I like my rice pudding served warm but you can also serve this cold or at room temperature. Enjoy!
Ingredients:1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
peel of 1 lemon
1 cinnamon stick, broken in half
pinch of salt
1/2 cup arborio rice
2 egg yolks, beaten
Ground cinnamon, garnish
Directions:
1. In a heavy saucepan over medium high heat, combine cream, milk, sugar, vanilla, lemon peel, cinnamon stick and salt. Bring to a gentle boil.
2. Add the rice and reduce the heat to medium low and cook, uncovered for 30-35 minutes or until the rice is tender and most of the liquid is absorbed. Stir often or the rice will stick to the bottom of the pan.
3. Take the pan off the heat and remove the lemon peels and cinnamon sticks. Stir the rice vigorously as you add the beaten eggs until well combined.
4. Spoon the rice into serving dishes and sprinkle the tops lightly with the ground cinnamon. Serve warm or at room temperature.
This sounds and looks yummy!
ReplyDeleteThanks :)
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