Pudim de Arroz (Rice Pudding)
- 1 cup rice
- 3 cups water
- 1/4 cup butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 3/4 cup milk
- Peel of one lemon
- 2 eggs
- 2 egg yolks
- Cinnamon
Pudim de Arroz (Rice Pudding)
Featured in the Honolulu Star-Bulletin on November 19, 2007.
Ingredients:
Directions:
- In a saucepot, combine rice, water, butter, 1/2-cup sugar and salt; simmer, stirring often until the water evaporates.
- In another saucepot, heat milk with the lemon peel and the remaining 1/2 cup sugar; bring to a boil then add rice mixture.
- Reduce heat, cover and cook 25 minutes, stirring often or until rice thickens.
- Beat together the eggs with the egg yolks.
- Place about 1/2 cup of the rice mixture in a small bowl and quickly stir in the eggs to temper the eggs.
- Stir mixture back into the rice in the saucepot, heat through.
- Remove from heat and remove the lemon peel.
- Pour into serving dishes, sprinkle tops with cinnamon.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
300 calories, 10 g fat, 5 g saturated fat, 125 mg cholesterol, 250 mg sodium, 48 g carbohydrate, 1 g fiber, 28 g sugar, 6 g protein
