I remember when my mom used to make this dessert for us. It was our special treat after school, and even though we didn´t like it warm -because of the hot weather in Central America-, she always served it like that mostly because she loved it that way.
At the time I didn´t like the flavor of the lemon peel or the raisins, but now I love them and try to add them to my rice pudding every now and them. I also add sliced almonds and a tablespoon or so of Amaretto; or coarsely grated coconut and a tablespoon Rum for a Caribbean touch! This delicious dessert is like a canvas, ready to host all kinds of colors, flavors and perfumes which transform a regular rice pudding into a new and exciting experience each time.
Sometimes I also add 2 tablespoons pichuberry (aguaymanto, goldenberry) or sauco (elderberry) marmalade and stir it into the warm rice. Dried apricots are one of my favorite ingredients in rice pudding. And more than once I added a little white chocolate, and its creaminess when melted, and flavor were lovely, to say the least.
In Peru I learned to combine two of favorite homey desserts into one: rice pudding and mazamorra morada. I like to have them in two separate glasses, one next to the other, but in Lima both desserts are served in the same cup, making one of the most delicious combinations I´ve tried. Creamy, fruity, and spicy at the same time. The textures are different but complement each other to create a beautiful treat.
Do you have a special way of making rice pudding?
- 4 cups whole milk
- 2 cups evaporated milk
- 1 cup water
- 2 cinnamon sticks
- The peel of one lemon
- 1 cup Arborio rice
- 1 cup sugar
- ¾ cup golden raisins
- 1 teaspoon vanilla essence
- 2 teaspoons powdered cinnamon
- In a heavy saucepan put the whole milk with the cinnamon sticks and the rice, cook over low heat, uncovered, stirring frequently and taking care that the milk doesn´t boil over.
- When the rice is tender (about 25 minutes), add the evaporated milk, water, sugar and lemon peel. Continue cooking over low heat, stirring with a wooden spoon, until it is slightly creamy and soupy (about 20 minutes). Add raisins and stir to combine. Don´t let it dry because the mixture will become thicker as it cools because the rice will absorb most of the liquid.
- Remove from the heat and fish out the lemon peel and the cinnamon sticks. Add vanilla essence.
- Pour the warm pudding in cups or glasses or in a nice container. Dust with powdered cinnamon and serve. Can be refrigerated and eaten cold.