This popular Latin rice pudding is rich and creamy with sweet vanilla, cinnamon and a hint of lemon flavor.
10m
PREP TIME
1hr
COOK TIME
203
CALORIES
8
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup short grain rice, such as Arborio, pearl or Valencia
- 1 1/2 cups water
- 1 Lawry's® Casero Cinnamon Sticks
- 1 quart (4 cups) milk
- 1/2 cup sugar
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon grated lemon peel
- Lawry's® Casero Ground Cinnamon
INSTRUCTIONS
- 1 Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed
- 2 Meanwhile, bring milk, sugar and vanilla to simmer in large saucepan on medium heat. Stir in cooked rice and cinnamon stick. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in lemon peel. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.
- 3 Refrigerate 3 hours or overnight until well chilled. Serve sprinkle with ground cinnamon.
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