Catalonia 11: CINNAMON + LEMON RICE PUDDING 🌞

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RICE PUDDING

Ingredients (for 4 people)

200 g (5.25 oz) round-grain rice of the Bahia, Tebre or Senia varieties
750 ml (.75 qt)cow milk
125 g (4.5 oz) sugar
the zest of 1 lemon (only the yellow part)
1 cinnamon stick
powdered cinnamon
1 L (1 qt)water

Preparation

1. Heat 1 L (1 qt)water and, when it starts to boil, add rice and broil for 5
minutes.

2. Heat milk with lemon zest and cinnamon stick in a stainless steel
saucepan.

3. When it starts to boil, add drained rice and cook on low heat for 12
more minutes.

4. When the rice is almost ready, remove lemon zest and cinnamon stick
and add sugar.

5. Stir carefully and cook for another minute.

6. Distribute in individual bowls or transfer to a large dish and let cool.
Before serving, sprinkle some powdered cinnamon on top.

Comments

Rice pudding is a dessert typically prepared during the holidays that has
popularized around the world and we all have tried at some point in our
lives.

The lemon zest can be substituted for orange zest and the cinnamon stick
for a vanilla pod. This dessert can be accompanied with cinnamon, vanilla
or llet merengada (chilled milk flavoured with lemon and cinnamon) ice
cream. If you prefer creamier rice, substitute 2 dl (3 1/3oz) of milk for 2 dl
(3 1/3oz) of cream.

From "Catalan Cuisine" By Colman Andrews

MMMMMMmmmm Sweet!