This luscious rice pudding uses rice flour rather than cooked rice for a silken texture. It's usually flavored with cinnamon and orange blossom water or sour orange leaves, but many cooks use lime or orange peel as in this recipe. In Venezuela and the Dominican Republic, this dessert is traditionally made with cornmeal. For a different flavor, substitute coconut milk for the water.
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 cup water
- 1/2 cup rice flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cinnamon stick
- 2-inch piece of lime or orange peel
- 1 tablespoon butter
- Ground cinnamon powder for garnish (optional)
COMBINE evaporated milk, water, rice flour, salt, sugar, cinnamon stick and orange peel in medium, heavy-duty saucepan. Heat on medium high, stirring constantly, until mixture begins to boil. Reduce heat to medium. Stir in butter. Remove from heat. Discard cinnamon stick and lime peel.
POUR into individual dessert bowls. Cool slightly. Refrigerate until chilled. Sprinkle with ground cinnamon before serving, if desired.
NOTE: Can substitute 1 cup coconut milk or coconut water for the water.
Review This Recipe
Puerto Rican Rice Pudding
this is not an orginal puerto rican plate.
Read More Reviews