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“Rice Pudding”

This dessert doesn’t have to be described, everybody knows it. The curious thing is that the rice pudding is of Spanish origin and from there it was unveiled to the world. What is very appealing of this dessert is that in each country is prepared in a different way, depending on the country’s typical ingredients.

The great difference that exists in the Mexican rice pudding, with all others, is that it is prepared with vanilla. A very traditional Mexican ingredient, that can be found in many recipes. In this way the rice pudding becomes aromatic and it is fantastic to find little vanilla notes while it is enjoyed.

In Mexico is quite common to find the rice pudding at fondas and typical Mexican restaurants. For the Mexicans is very common to order rice pudding after a tasty Mexican meal.

About the Recipe

• This recipe is easy to make, just follow the order of the instructions so the rice pudding comes out perfect.
• To make this dessert a normal rice is needed, that is not of fast cooking.
• The recipe is given with 1 vanilla pod but 1 teaspoon of vanilla extract could also be used.
• In Mexico the rice pudding is normally served with raisins but they can be omitted if you want.
• The dessert will be ready in about 45 minutes.
• This recipe is for 4 portions.

Ingredients

1 cup of White Rice (7 oz)

1 qt of Whole Milk

1/2 cup of Raisins (3.5 oz)

1 Cinnamon branch (.1 oz)

1 Vanilla pod (.1 oz)

1 can of Evaporated Milk (10.8 fl oz)

Ground Cinnamon to taste

1 cup of Sugar (7 oz)

Cookware

1 Saucepan

1 Chopping Board

1 Turner

1 Strainer

1 Knife

Directions

Work with the Rice

1. Rinse in a strainer 1 cup of white rise, then reserve.
2. Put in a saucepan the enough water to cover the cup of rice that was rinsed and bring it to a boil over high heat.
3. When it boils add in the saucepan the cup of rice that was rinsed and cook it for about 3 minutes, until it softens a little; stir occasionally.
4. Transfer from the saucepan to the strainer the rice that was cooked and remove the water excess, then set aside.

Cook the Rice

1. Cut 1 vanilla pod in half.
2. Scrape, with the knife, the inside of the vanilla pod that was cut and pour in the saucepan the vanilla powder that is obtained.
3. Also add in the saucepan:

• The Vanilla pod that was cut.
• 1 qt of Whole Milk.
• 1 Cinnamon branch.
• 1 can of Evaporated Milk.

4. Mix the saucepan ingredients and bring the milk to a boil over medium-high heat.
5. When the milk boils reduce to low heat and add the white rice with the one you worked.
6. Cook the rice for about 30 minutes, until it is puffed and very soft; stir occasionally.

The perfect consistency of the rice pudding should not be nor too liquid nor too thick. In between these 2 is the perfect consistency.

Add the Garnishes

1. When the cooking is done turn off the heat and discard from the saucepan:

• The Cinnamon branch.
• The Vanilla pod.

2. Add in the saucepan:

• 1/2 cup of Raisins.
• 1 cup of Sugar.

It is very important to add the sugar after cooking because it burns fast and in this way your rice pudding will have a better consistency.

3. Mix very well the rice pudding.
4. Wait for the rice pudding to cool and when it is served add ground cinnamon to taste.

Enjoy It with your Family