Desserts
Cuban Rice Pudding
Creamy rice dessert with cinnamon, lemon and a touch of vanilla.
VegetarianGluten-free
Ingredients
- 200 g round-grain rice
- 500 g water
- 800 g whole milk
- 150 g sugar
- 1 cinnamon stick
- The peel of 1 lemon
- 1 teaspoon vanilla essence
- Ground cinnamon for dusting
Step-by-step
Using a different robot? Switch it here:
- Put the rice, the water, the cinnamon stick and the lemon peel in the mixing bowl and cook 15 min/100°C/reverse/spoon speed.
- Add the milk and the sugar and set 25 min/90°C/reverse/spoon speed without the measuring cup so it evaporates and thickens.
- Check the doneness of the rice; if you want it softer cook 5 min more/90°C/reverse/spoon speed.
- Add the vanilla essence and mix 20 sec/reverse/spoon speed.
- Remove the cinnamon stick and the lemon peel.
- Distribute into glasses or bowls; it will thicken more as it cools.
- Dust ground cinnamon on top and serve warm or cold.
Tips
- If you prefer it creamier, add a splash of milk when serving.
- A pinch of lemon zest reinforces the citrus aroma.
- Keep it covered in the fridge up to 3 days.
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