Spanish Rice Pudding

"This will look a little thin at first but it will turn out. If you use brown rice it will be a little crunchy."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
Ready In:
1hr 30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
  • Stir in milk, sugar, zest, and cinnamon stick and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.

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Reviews

  1. This pudding was good but not quite enough flavor for me.So next time I would definitely use quite a bit more spice.But over all a great method for a recipe.Thanks! Made for Zingo ZWT5.
     
  2. I thought this recipe turned out great. After adding the milk, sugar, zest and cinnamon stick, I let it simmer for about 1 hour and 15 minutes. It was still soupy looking, but I poured it into a ceramic pie pan, covered it with the buttered wax paper and let it cool off. When I tried some for dessert tonight, it was the pefect consistency and tasted great. I loved the hint of lemon in this pudding. Made for ZWT5.
     
  3. This dish was ok, I might make it again but will definitely add some different spices to it or something, not sure what. After reading the other reviews I made some changes that I think helped. I didn't use any water, and only used half the milk, I also used a full teaspoon of vanilla. Made for ZWT 5 - Jammin Java Jivers.
     
  4. This didn't turn out to be a pudding at all even when I let the rice soak overnight in the liquid it was still too watery to be called a pudding. I will make this again using a bit more rice and will update when I do.
     
  5. This version of rice pudding is pretty good. I also added 2 cloves and some cardamom. And I decided to add golden raisins to make it fruitier. I didn't pay attention to liquid amounts. I just kept adding milk until the rice was done. Tasted great warm and cold. I served it with some extra cinnamon on top and fresh fruit (mango,pineapple) on the side. Made for zwt5.
     
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RECIPE SUBMITTED BY

I love http://peoplestring.com/?u=sshupe I get paid to read snail mail and email. It is an awesome free portal where you get paid for what you are already doing on the web. I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son. One thing I appreciate about Zaar is it keeps me from saying. <a href="http://s169.photobucket.com/albums/u232/wahm_coder/?action=view&current=dinner.jpg" target="_blank"><img src="http://i169.photobucket.com/albums/u232/wahm_coder/dinner.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/BBB2b3small-1.jpg" border="0" alt="Photobucket"width=100%> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i232.photobucket.com/albums/ee177/pelysma/ssb08banner_300.jpg">
 
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