1/2 Cup of Rice (Valencia or Arborio)
1 Cup of Sugar
1 Quart of Milk
1 Cinnamon stick
1/2 Tbsp of Lime peel
1/4 Tsp of Salt
Ground cinnamon for the topping
Cook the rice in a heavy saucepan with enough water until rice is soft. Cook for about 15 or 20 minutes, discard any excess water.
Reduce heat to low, then add the lime peel, milk, cinnamon stick, sugar and salt. Cook
for about 45 minutes to 1 hour.
Remove the lime peel, and transfer to a bowl, sprinkle with the ground cinnamon and refrigerate until ready to eat.
1 Cup of Sugar
1 Quart of Milk
1 Cinnamon stick
1/2 Tbsp of Lime peel
1/4 Tsp of Salt
Ground cinnamon for the topping
Cook the rice in a heavy saucepan with enough water until rice is soft. Cook for about 15 or 20 minutes, discard any excess water.
Reduce heat to low, then add the lime peel, milk, cinnamon stick, sugar and salt. Cook
for about 45 minutes to 1 hour.
Remove the lime peel, and transfer to a bowl, sprinkle with the ground cinnamon and refrigerate until ready to eat.
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