CINNAMON RICE PUDDING

 

 

 

This tasty dessert is one of my favorite! It melts in your mouth and has fantastic flavors! Adding some cinnamon to the traditional rice pudding brings a little note of the Basque region! Enjoy this succulent recipe anytime!

 

Preparation: 15 min; cooking time: 1 hour
Serving 4

 

3.5 oz. Arborio rice (100 g)
3.5 oz. sugar (100 g)
4 cups ¼ whole milk
1 cinnamon stick
1 vanilla bean, cut in half lengthwise
The zest of 1 orange

 

Pour the milk in a large saucepan. Add the cinnamon stick, vanilla bean and zest of the orange. Bring to a boil. Turn the heat off. Cover the saucepan and infuse 30 minutes.

 
Filter the milk. Discard the spices. Return the milk to the saucepan. Add the sugar and stir to dissolve. Bring the milk to a gentle boil.

 
Bring some water to a boil in a medium saucepan. Add the rice and cook 2 to 3 minutes. Drain and add to the milk and sugar. Stir to combine. Reduce the heat to low and simmer 45 minutes or until the milk is all absorbed.

 
Let cool down. Refrigerate.
Serve the rice pudding cold with a Mayan chocolate ice cream.

 

Bon Appetit!