Editor's Note:?With its use of lime and cinnamon, this recipe for Rice Pudding is anything but bland! This dessert recipe can be made in advance of when you plan to serve it and will be a delightful end to any meal. You'll also like that this recipe uses an assortment of ingredients you just might have on hand. Simply top with ground cinnamon, as suggested below, or consider serving with fresh sliced fruit or raisins. This rice pudding will also look simply elegant when served in glass bowls.?Everyone will be impressed when you whip up this easy homemade pudding recipe!?
This rice pudding is creamy and dense, and everyone loves our special version. It’s really delicious hot from the pot too.
Make Ahead RecipeYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Taste and TextureCreamy, Sweet
Type of DishDessert, Pudding
- ? cup short grain white rice (Valencia or Italian arborio rice)
- 1 tablespoon butter
- Rind of half a lime
- 2 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- ? cup sugar
- 1 cinnamon stick
- ? teaspoon salt
- Ground cinnamon
Bring 2 cups of water to boil in a heavy saucepan over medium-high heat.?
Add the rice and butter and cook, uncovered, for 5 minutes. Reduce the heat to low, cover the pan, and continue cooking for another 20 minutes. Remove from the heat and set aside.
Using a vegetable peeler, carefully peel away the lime rind, green part only, from the lime. You will be removing this from the pudding later on, so make sure you leave this in larger peelings.
In a large bowl, combine the lime rind, milk, condensed milk, sugar, cinnamon stick, and salt.
Use a fork to fluff up the rice, making sure it is not stuck to the bottom of the pot. Add the milk mixture and return the pan to the stove.?
Cook over low heat, stirring frequently, for 40 to 45 minutes, until the pudding thickens. Set aside to cool to room temperature, then refrigerate for at least 1 hour, until the pudding sets.
To serve, remove the cinnamon stick and lime rind and sprinkle with a generous amount of cinnamon.
Excerpted from The Versailles Restaurant Cookbook, by Ana Quincoces and Nicole Valls. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida.