Difference between revisions of "Peruvian Rice Pudding"
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* ⅔ cups [[raisins]] (more or less to taste) | * ⅔ cups [[raisins]] (more or less to taste) | ||
| − | == | + | == Procedures == |
# Heat [[water]] in a large saucepan with the [[orange]], until it boils. | # Heat [[water]] in a large saucepan with the [[orange]], until it boils. | ||
# Add [[rice]] and cook over low heat until the [[water]] is absorbed (and the [[rice]] is well cooked). | # Add [[rice]] and cook over low heat until the [[water]] is absorbed (and the [[rice]] is well cooked). | ||
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# Serve with enough [[cinnamon]] powder to cover the surface. | # Serve with enough [[cinnamon]] powder to cover the surface. | ||
| − | [[Category:Peruvian | + | [[Category:Peruvian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Rice pudding Recipes]] | [[Category:Rice pudding Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
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[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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Latest revision as of 15:55, 11 July 2012
Ingredients
- 4 cups brown rice
- 11 cups water
- 2 cans sweetened condensed milk
- 4 can evaporated milk
- 5 tbsp powdered cinnamon
- rind of 1 orange
- 2 cups sugar (adjust to taste and can use either brown or white or a combination of both)
- 2 tbsp vanilla
- ⅔ cups shredded coconut
- ⅔ cups raisins (more or less to taste)
Procedures
- Heat water in a large saucepan with the orange, until it boils.
- Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).
- Remove the orange rind, and add coconut, raisins, vanilla,spices, and add the 3 cans of milk.
- Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking.
- The pudding must acquire a thick, creamy consistency.
- Remove from the heat and let cool.
- Serve with enough cinnamon powder to cover the surface.
