My grandmother on my father’s side, Grandma Lilica, who is no longer physically with us, I would best rice pudding in the world, it was a smooth and velvety cream! I’m sorry I didn’t write down her original recipe, but my mom managed to get very close to the result with this one. creamy rice pudding recipe which I share with you now.
Put it to cook (as if you were going to make everyday white rice):
- 1 cup of rice
- 2 cups of water
- 1 piece of lemon peel.
Keep the pan covered like when making normal rice. Once the water dries and the rice is soft, remove the lemon and add:
- 700 ml of milk
- 1 cinnamon stick
- 10 cloves
Let this mixture boil, stirring occasionally over low heat.
Meanwhile, using a whisk, beat 2 egg yolks with 1/2 cup of sugar until creamy. Add a ladle of boiling milk (remove it from the surface of the pan to avoid letting rice grains go with it) mix everything like eggnog and throw it into the rice pan again. At this point, stir a lot because it will start to thicken well.
Taste and add sugar until you reach the level of sweetness you like.
Keep it on the heat until it reaches the consistency you want, but remember that once it’s cold, it thickens much more. Remove the cinnamon stick and refrigerate.
* It can be made with condensed milk, but as I don’t use it in this recipe I can’t say how much.
* If it gets too thick, you can return to the heat and add a little more milk until it reaches the consistency you want.
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