In the Kitchen with Becky Gonzalez
She shares her love of Cuban food at home and at her business.
Medium
30 MIN
This recipe for rice pudding was passed down to me by my husband’s grandmother, Adela. Her famous arroz con leche is a true labor of love. Adela is 95 years old and preserves her Cuban culture by cooking. Most of her dishes are made with a dash of this and that, and the main ingredient is always AMOR. She loves cooking for her family and this dessert is always made special for her grandkids.
Ingredients
SERVINGS: 6-8
- 1 cup Valencia short grain rice
- 4 cups water
- 2 cinnamon sticks
- 3 strips lemon peel
- Dash of salt
- 2 (12-ounce) cans evaporated milk (add more if necessary)
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- Grated cinnamon for garnish
Instructions
1. Combine rice, water, cinnamon sticks, lemon peel and salt in a medium saucepan over high heat. Reduce heat, cover and simmer until water is mostly absorbed, about 12 minutes.
2. Remove cinnamon sticks and lemon peel. Stir in evaporated milk, vanilla and sugar. Cook covered over medium to low heat, stirring occasionally until liquid is mostly absorbed.
3. Add sweetened condensed milk and stir into mixture. Remove from heat and spoon into individual serving dishes.
4. Chill in refrigerator for about 2 hours before serving. When serving, sprinkle some cinnamon on top of each dish.
You Might Also Enjoy
