This traditional rice pudding, reminds of our childhood, and it crossed the limits of homes to be a main character of the restaurants menu. You can taste alone, with cinnamon or dulce de leche.
for 6-8 portions
| 1 unit | CINNAMON STICK |
| 1 unit | CINNAMON STICK |
| 1000 cc. | MILK |
| 180 g. | RICE |
| 200 g. | SUGAR |
Boil milk in a pan with the cinnamon stick. Add rice, when it heats, add sugar. Stir. Grate the lemon peel and add to the preparation. Cook at low heat during 20 minutes. Remove from heat and take out the cinnamon stick. Cool in the refrigerator and serve.
The rice we should use must be of short grain, not parboiled (which never goes beyond its point). You must use whole milk, to have more flavor and this also has to do with the final texture giving consistence to the dessert.
Rice pudding came to our country by Spanish hands, but soon it became a local citizen and turned out to be a classic, to be enjoyed alone or with dulce de leche. For example, Lucio V. Mansilla wrote in his article “The seven dishes of rice pudding”, his experiences with this dessert, famous in the home residence of Juan Manuel de Rosas
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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