Cinnamon rice pudding

Name: Cinnamon rice pudding
Ingredients: 250 g short-grain rice; 500 ml water; 1 medium lemon (yellow zest); 2 cinnamon sticks; 1750 ml milk; 450 g sugar; 5 egg yolks; 250 ml milk; 5 ml vanilla essence; 20 g instant crème brûlée powder (optional); 40 g butter

Dessert - Cinnamon rice pudding by Iustina N. - Recipia

Cinnamon rice pudding gets its yellow color from instant crème brûlée powder, while the rice cooked in milk and the egg yolks make it thick and creamy. Lemon zest and cinnamon simmer with the rice, and the sugar goes in once the rice has softened. I serve it cold, in small bowls. Prep: 10 minutes. Cook: 56 minutes. Rest: 3 hours. Total time: 4 hours and 6 minutes. Servings: 10. About 460 kcal and 10 g protein per serving.

Ingredients

250 g short-grain rice
500 ml water
1 medium lemon (yellow zest)
2 cinnamon sticks
1750 ml milk
450 g sugar
5 egg yolks
250 ml milk
5 ml vanilla essence
20 g instant crème brûlée powder (optional)
40 g butter

Preparation

1. Put the rice and water in a pot over medium heat. Cook for about 10 minutes, until the water has reduced, stirring from time to time so the rice doesn’t stick. 2. Add the yellow lemon zest, cut into strips, the cinnamon sticks and 1750 ml milk. Cook for about 40 minutes over medium-low heat, stirring often, until the rice is soft and the mixture is creamy. 3. Add the sugar and stir for 2 minutes, until it dissolves. Keep stirring, since from this point the rice can quickly stick to the bottom of the pot. 4. Beat the egg yolks with 250 ml milk, the vanilla and the instant crème brûlée powder, if using. Pour the mixture over the rice and cook for 4 minutes over low heat, stirring constantly, until it thickens slightly. 5. Take the pot off the heat, add the butter and stir until it melts. Divide the pudding among bowls and refrigerate for at least 3 hours.

Notes

Keep covered in the refrigerator for up to 3 days so it doesn’t pick up fridge odors. The instant crème brûlée powder is optional; the pudding will just be paler in color. Contains dairy and eggs. Small servings work well after a meal, since the pudding is dense. I chill it a few hours before serving so I don’t have to rush the cooling. Short-grain rice binds the mixture better; long-grain rice stays more separate. Once you add the sugar, the bottom of the pot can quickly catch if you stop stirring. It will set more in the refrigerator, so take it off the heat while it still slides slowly off the spoon.