This delicious recipe supposedly originated in Peru after the Spaniards introduced them to rice. Over the years this scrumptious dessert has been adopted by cultures all over the world. While the recipe varies depending on the part of the world its no secret where its origins derived from.
- Servings- 12 servings
- Prep and cook time- 1/5 hours
- ¾ cup of long grain white rice
- 1.5 cups of water
- a pinch of salt
- 1 cinnamon stick
- 2 cloves
- ½ of a thin peel from an orange
- 4 cups of whole milk
- ½ cup of sugar
- ground cinnamon (to be used at the very end for sprinkling on top of the finished product)
- 1 teaspoon of vanilla extract
- In a bowl wash the rice with water.
- Add 1.5 cups of water along with the cinnamon stick, cloves and the pinch of salt to a saucepan and bring to a boil. (bring to a boil with the sauce-pan uncovered)
- Add the rice to the sauce-pan and reduce the heat to a simmer. Cook covered until all the water is absorbed. Roughly 10 minutes.
- Add the whole milk, sugar and orange peel and then return the pan to a boil, then reducing it to a simmer. Continue to cook the contents in the pan in a simmer for roughly 30 minutes.
- Remove the pan from the heat and transfer the pudding into a bowl. Using a fork remove the orange peel, cinnamon stick and the two cloves. Afterwards stir in the vanilla extract.
- Serve the dish while it is warm in a small bowl and sprinkle some of the powdered cinnamon on top.