A simple and delicate delicacy, the best dessert that should not be missing after a delicious meal. This traditional Argentine rice pudding is very simple and quick to prepare.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a saucepan, place the milk, cinnamon stick, and lemon peel. Only use the yellow part of the lemon peel, as this is the fragrant part. Avoid the white part since it's bitter.
Bring to a boil and add the rice.
Simmer gently for 15 minutes, stirring occasionally to avoid sticking. Stirring not only prevents sticking to the bottom but also helps the rice grain release some starch, making it creamier.
Add the sugar and boil for another 15 minutes. Add sugar towards the end to maintain a lighter color of the preparation.
Incorporate the heavy cream and let it boil again. Let it cool before serving, and sprinkle with ground cinnamon.
For a more intense aroma, only use the yellow part of citrus peels.
Adding sugar towards the end preserves the color of the dish better.
Can I use a different type of rice?
Yes, you can use other types of rice, but the texture may vary. Double Carolina rice is recommended for its creaminess.
How can I make the pudding thicker?
Simmering the rice longer will release more starch, making the pudding thicker.
Can I substitute heavy cream with something else?
You can use half-and-half or whole milk, but the pudding will be less rich.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days.
What can I serve with rice pudding?
You can serve it with dulce de leche, grated chocolate, bruléed sugar, or caramel sauce.
