Monday, October 15, 2012

Oh so simple but delicious Cuban Rice Pudding

I can go on and on the beauty that is Cuban Rice Pudding which has no relation to the American baked rice pudding.  It's served cold and creamy.  I grew up eating this and it's truly comforting and indulgent.  Now onward to the rice.  I have tried this with many variations of rice.  Some are too firm, others are too soft and some that is just right.  (I couldn't resist the reference!)  I am a snob when it comes to rice preferring the premium brands, but gosh darn it.  The cheap medium grain rice is best for this recipe.  So I buy it just for this.  And please don't substitute lemon for the lime, just omit outright.  Lemons do not belong in any Cuban cooking and it's the bane to my existence.  If you do sub lemon, don't tell me.  Ever. :)  Link to see the grain is at the end of the recipe.

1 1/2 cup of medium grain rice
3 cups of water
1 cinnamon stick, broken in half
1 inch peel of a lime peel, only the green part
1 vanilla pod, slit

1 can of evaporated milk
1 can of condensed milk
1/2 cup of regular milk

Cinnamon powder for dusting.

Add the water, rice, cinnamon stick, lime peel and vanilla pod. Bring to a boil.  Turn down the heat to a low and cover tightly.  Set timer for 20 minutes.  Then add the evaporated milk, condensed milk and the regular milk.  Stir through and cover and leave on low for another 5 minutes.  Remove and let cool.  Remove the lime peel, cinnamon stick and vanilla pod.* Transfer into individual or a casserole dish and sprinkle cinnamon on top and cover.  Chill overnight or all day in the refrigerator.  This is such an important step.  Don't rush it and it will become magical tasting!  Serve.

*Don't discard the vanilla pod!  Rinse well under warm water, air dry for an hour and bury it in your sugar canister.  You will have vanilla kissed sugar.

Medium Grain Rice

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