Sonia'S Rice Pudding – a delicious recipe with short-grain rice, water, cinnamon, lime peel, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the rice in the water with the cinnamon sticks, lime peel (cut the lime peel in such a way that it falls apart in pieces), a pinch of salt and let it cook. At first, the flame should be medium and when it's really boiling lower the flame, but not extremely low. It cooks covered, but when it begins to boil it rises and the flame should be lowered so that it does not overflow, but let it thicken.
2
When the rice is soft and almost dry, but without waiting until it is completely dry, you add the evaporated milk, the condensed milk and the 1/2 cup of sugar. If you think it is not sufficiently sweet, add some more sugar. Mix with wooden spoon a few times and leave it a few minutes. You want it to be wet but not watery.
3
When you place the mixture on the serving bowl or deep serving dish, sprinkle generously with powder cinnamon.
4
Let it cool or refrigerate for later use, and enjoy!
798
kcal
Calories
11
g
Fat
174
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups short-grain rice (same used for Sushi), 7 cups water, 3 or 4 sticks of cinnamon, not very small, one lime peel, and more.
Yes, Sonia'S Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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