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Wednesday, July 10, 2013

Sweet Rice Pudding (Arroz con Dulce)

From the 2008 Cooking Light Annual Recipe Book:

2 cups of water
1 tablespoon of butter
1/4 teaspoon of salt

1 2" cinnamon stick
1 cup UNcooked Arborio rice (look for NON-GMO)
2-1/2 cups fat-free milk (or 2%)
1/3 cup sugar
2 teaspoons of grated lime rind
1/2 cup golden raisins
1 teaspoon of vanilla extract

Combine first four ingredients in a large saucepan, bring to a boil. Stir in rice. Reduce heat to medium, and cook 10 minutes or until liquid is almost absorbed, stirring occasionally. Remove and discard the cinnamon stick. Stir in milk, sugar and lime rind, bring to a boil over medium heat, stirring frequently.

Reduce heat to medium-low, cook 25 minutes or until mixture thickens and becomes creamy, stirring frequently.

Remove from heat, stir in raisins and vanilla extract.

I do have to say, though, now that it has chilled in the refrigerator, it is very thick. Maybe tomorrow after it has completely chilled, the texture will be a little more uniform. I'm thinking I preferred the consistency of it before it chilled. But it is good!

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