I have been having the most crazy cravings for rice pudding. I think it's because there is a lack of good Greek food where I'm living, and wanted something I couldn't have. So I decided I would just make it myself. The recipe I adapted is called "Arroz con letche" from Smitten Kitchen, you can find it here.
This recipe was really easy, just took awhile to make because you need to let the rice soak and cooking times and then cooling times. Great when you need some comfort foods to warm you up on a snowy day.
Ingredients:
Serves 8-10
- 1 cup long-grain white rice (I used Jasmin)
- 2 teaspoon ground cinnamon
- 2 strips of lemon
- 3 whole cloves or a tiny pinch of ground cloves
- 4 cups water
- 1 egg
- 3 cups whole milk (can also use lighter milk, I used soy, would also work with almond)
- 300 ml can sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2 cup raisins (I didn't add raisins! yuck!)
Step One:
Soak the rice, cinnamon, lemon or orange zest and whole or powdered cloves in the water in a heavy saucepan for 1 hour.
StepTwo:
After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil lower the heat to medium and cook for 10 to 12 more minutes or until water is evaporated.
Step Three:
While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, condensed milk, salt, vanilla extract and raisins, if using, to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency about 25 to 35 minutes. *(I cooked mine for 30 min, and it came out very thick.Next time I think I would like the pudding to be a little thinner)
Step Four:
Remove citrus zest and cinnamon sticks. Let cool uncovered, then chill the rest of the way in the fridge.
Enjoy!
