Caribbean Rice Pudding is a variation of the popular dessert that was brought to America by the Spaniards. In this recipe, the lime (sister to the tropical limón agrio) gives a Caribbean touch to its incomparable and creamy texture.
- 2 cups water
- 1 cup uncooked medium-grain rice
- 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
- 1 cinnamon stick
- 1 lime peel (2 x 1/2-inch), green part only *
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup raisins
- Ground cinnamon, fresh lime zest *
COMBINE water and rice in large saucepan. Let stand at room temperature for 2 hours.
ADD evaporated milk, cinnamon stick, lime peel and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins. Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. (Additional water may be needed if rice is not of desired texture.) Discard cinnamon stick and lime peel. Spoon into dessert cups. Cover; refrigerate for at least 2 hours. Sprinkle with ground cinnamon and lime zest before serving.
* NOTE: Lemon peel and zest could be substituted for lime.
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I grew up eating rice pudding when I was young. Now I pass on the same Spanish traditions to my kids.
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