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Sweet Rice Pudding Recipe

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This recipe for Sweet Rice Pudding, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
1 cup short grain rice (such as Italian arborio rice or the River Rice brand found in U.S.)
1/4 teaspoon salt
2 cups milk, scalded
1 cup sugar
ground cinnamon for decorating
peel of 1 lemon, without pith, in large pieces

Directions:
Directions:
Pour the water into a 2 1/2 quart saucepan, cover, and bring to a boil over medium high heat. Stir in the rice with the salt and reduce the heat to medium low. Cover and simmer the rice for 25 mintues or until the water is nearly evaporated. Rice will be barely tender. Stir in the warm milk and add the pieces of lemon peel. Stirring constantly, continue to simmer until the mixture starts to thicken slightly, about 20-25 minutes more. When the rice is well cooked, stir in the sugar and continue cooking until the sugar is dissolved and the pudding has thickened to the consistency of oatmeal, about 5-10 minutes more. The rice should be very tender. Remove from the heat. It will continue to thicken as it cools. Remove the pieces of lemon peel. Pour the pudding onto a large flat serving platter or individual flat plates to a thickness of not more than 3/4 inch.
Taking a pinch of ground cinnamon between the thumb and forefinger, rub thumb and finger together gently close to the surface of the rice. Dust the rice. Cool and serve or chill the rice to serve later.

Personal Notes:
Personal Notes:
This dish is served at every Portuguese event. Covering the chilling pudding with plastic wrap keeps the surface from drying. Bring to room temperature before serving.

 

 

 

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