4 cups water 1 cup long grain rice 1 cinnamon stick 1/2 quart milk 1 can sweetened condensed milk (14oz can)
Pour 4 cups of water over 1 cup long grain rice and 1 cinnamon stick. Cook until the rice absorbs all the water and add water as needed until the rice is well cooked. Remove cinnamon stick.
In a separated sauce pan, bring to boil 1/2 qt milk and 1 can sweetened condensed milk (14 oz can).
Add the the cooked rice to the boiling milk (rice need to be still hot). (To your rice pudding gets creamy, you need to combine the hot milk with hot rice).
Cook the rice pudding more five minutes or until it gets a thicker sauce.
Pour rice pudding into custard cups and sprinkle with cinnamon or grated lime zest.
Rice pudding like canjica is a Brazilian recipe made with a cooked cereal served in a milky sauce. You can serve them either warm or cold. Serve in custard cups and sprinkle some ground cinnamon on top.
Grated lime zest gives a special flavor also. But these desserts are even better when the milk sauce is creamy. And the secret to make it creamy is the preparation process. You have to pour in the milk into the cooked rice. But, both should be hot. The milk should be boiling when you pour into the still hot rice. That's the little secret to make your Brazilian rice pudding creamy.
381 calories, 9 grams fat, 66 grams carbohydrates, 10 grams proteinper serving. This recipe is low in sodium.