Whenever I make it, he has 2/3 helpings within minutes and can never have enough of it!
My recipe for Rice Pudding is slightly different from the traditional one.
I make it the Portuguese way, and that means a lot of cinnamon.
I posted this recipe a long time ago on the blog, when I first started blogging in fact, but I think it's worth reposting simply because I do make it time and time again.
Creamy Vanilla and Cinammon Rice Pudding
Ingredients for 4 People:
- 250 g (9 oz.) long-grain rice
- 300 g (10 oz.) sugar
- Zest of 3-4 lemons
- 1 litre (4 cups) milk
- 6 egg yolks
- A small pinch of salt
- 1 cinnamon stick + ground cinnamon
- 100 g (6 tbsp.) butter- Vanilla
Place the rice in a saucepan and cover with lots of water, let boil for 8 minutes.
Return the rice to the saucepan.
Add the milk, butter, vanilla and sugar, add the lemon zest when the mixture first begins to bubble.
Let cook over low heat for 20 minutes with the cinnamon stick.
Add the egg yolks and the salt.
Stir well while the heat of the rice cooks the egg yolks
Pour into a shallow dish and decorate with powdered cinnamon.
Serve hot or cold