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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I plan on trying it soon, and will adjust description accordingly. If anyone tries it before I do, please let me know what you think. Ingredients:
1 cup long-grain white rice |
2 cinnamon sticks |
1 tablespoon lemon zest (i will probably use orange instead) |
3 whole cloves |
4 cups water |
1 egg |
3 cups whole milk |
1 (12 ounce) can sweetened condensed milk |
1 tablespoon vanilla |
1/2 cup raisins (optional) |
Directions:
1. Soak the rice, cinnamon, zest and cloves in the water in a heavy saucepan for 1 hour.
2. After soaking, bring the rice mixture to a boil over high heat. When it starts to boil, lower heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
3. While rice is cooking, beat the egg. Add the milk and stir well to mix. Add the egg mixture, vanilla and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or to desired consistency, about 25-35 minutes. Stir in raisins, if desired. I sometimes also like to add a bit of ground cinnamon. Let cool uncovered. The rice will thicken as it cools, but will be thinner than traditional rice pudding.
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