Sweet rice
Sweet rice and its history:
Rice pudding, also known as function rice and milk rice, is a dish made from rice cooked in milk and sugar, seasoned with lemon peel, cinnamon sticks, orange blossom water, cloves, etc., and in general sprinkled with cinnamon.
Since the 6th century, there have been records of the preparation of rice cooked in milk and sugar.
The arrival of sugar cane in India may be the origin of this specialty. There, it is common to find rice with sugar in preparations for typical Hindu wedding dishes. In Thailand, the dish uses coconut and is served with slices of mango and very little sugar.
After the 18th century, the recipe became generally popular throughout the world.
The recipe is versatile, and it is possible to find variants according to the region of the country or the taste of its lovers.
Rice pudding is not just a recipe that is passed down from grandmother to grandchildren, it is the flagship product of many haute cuisine restaurants.
This sweet is very high in calories, each 100g of it provides around 110 calories.
Let's get to this recipe, then?
Ingredients:
1 cup of type 1 rice
1 small piece of Cinnamon Stick
2 cups (tea) of water
4 cups of Milk
1 can of Condensed Milk
1 strip of Lemon Peel
Cinnamon powder for sprinkling
Preparation:
In a pan, place the type 1 rice, the piece of cinnamon stick and the water and cook over medium heat, with the pan partially covered, for 10 minutes or until the liquid begins to dry.
Add whole milk, condensed milk and lemon peel. Mix and cook until it boils.
Reduce heat and cook, stirring a few times, for 20 minutes or until creamy.
Place in a refractory, wait for it to cool and refrigerate.
Sprinkle the cinnamon powder and serve next.
Tips
To dissolve better, mix whole milk with condensed milk before adding it to the recipe.
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