In Portugal, Rice pudding can get VERY COMPLICATED. Not so much in making it - that's uber simple - but rather because people make VERY intricate designs with cinnamon on top of the dessert while it is on its serving tray. I've seen the Eiffel Tower done in cinnamon, checked patterns, and words - they DO NOT PLAY. I make some abstract design and call it a day. It's visually appealing and DELICIOUS. Mangia Bene!
Ingredients
1 cup of Whole Milk (you can use whatever percentage, but if I'm having dessert, I'm having a real dessert)
1/3 cup of Arborio Rice
¼ cup of Granulated Sugar
½ tsp of Vanilla Extract
¼ tsp of Ground Cinnamon
1 lemon rind
1/3 cup of Arborio Rice
¼ cup of Granulated Sugar
½ tsp of Vanilla Extract
¼ tsp of Ground Cinnamon
1 lemon rind
1/2 teaspoon of Almond Extract
1/2 teaspoon of Bacardi Rum
Preparation
1) Add the milk and lemon to a medium saucepan and bring to boil over medium heat, add the rice and reduce the heat to medium. Simmer for about 25 minutes or until the rice is tender
2) Add the remaining ingredients and cook for 5 more minutes.
3) Remove from the heat and put it in a small bowl, cover with plastic wrap making sure the plastic wrap is actually touching the rice. Refrigerate for a minimum of 3 hours or overnight.
4) With cinnamon, make a design on top, then Serve!
No comments:
Post a Comment