A popular dessert with a difference! And it’s Mexican style.
material: Serves 8 people
- 200g rice
- 1 lemon peeled
- 1 orange peel
- 1 liter whole milk
- 100g powdered sugar
- raisins or sultanas 85g
- 1 cinnamon stick
- Muscova brown sugar 100g
- 3 tablespoons double cream
Preparation:
In a large pot, add the rice, 500ml of water, and the lemon and orange zest.
Once boiling, cover with a lid, reduce heat to low, and simmer for about 15 minutes until the water evaporates.
Then, open the lid, add milk and sugar, mix and cook over low heat for 20-25 minutes, stirring frequently, until the rice is soft and the sauce thickens.
Remove the zest from the lemon and orange. Cool and leave at room temperature.
Place the raisins in a small saucepan and add the cinnamon, brown sugar and 100ml water. Heat gently until sugar dissolves and whisk for 1 minute until syrupy. Add the cream, mix and let cool in the pot.
Serve at the last moment. If the rice curdles when you stand it up, add a little milk.
To serve, divide the rice pudding into 8 glasses or small bowls and top with 1 tablespoon of the syrup.
