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Rice Pudding

Source: Casual Cuisines of the World - Taverna
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 6-8
Rice pudding is a popular dessert in Spain, Turkey and Greece, as well as Portugal. It is commonly made with milk, and sometimes with water. For extra tenderness, Portuguese cooks first simmer the rice in water and then add it to the milk; in Greece, the rice is cooked directly in the milk. Garnishes range from nuts and raisins to pomegranate seeds and cinnamon.
4 cups milk
2/3 cup sugar
1 tablespoon unsalted butter
1 lemon zest strip, about 3 inches long
1 cinnamon stick
6 cups water
Pinch of salt
1/2 cup short-grain white rice
3 egg yolks
Ground cinnamon for garnish
Toasted sliced or slivered almonds for garnish, optional
Rice Pudding Recipe at
In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors.

Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain.

Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard.

In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes.

Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve at room temperature.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 205
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 33g
Sodium: 82mg
% Cal. from Fat: 26%
Cholesterol: 93mg
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: cibil Reviewed: 08/31/2010
very tastey
very good
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