Creamy Cinnamon Infused Rice Pudding with Raisins
Indulge in this classic dessert, where creamy rice simmered to perfection meets the warmth of cinnamon and the sweetness of raisins. A truly comforting dish reminiscent of nostalgic moments, crafted with love and patience. This dish, adapted from a treasured Bon Appetit recipe from May 2003, brings together a luscious mix of whole, condensed, and evaporated milk, along with aromatic vanilla and zesty lemon. Be prepared for a culinary journey that captures the essence of traditional Arroz Con Leche, perfect for any dessert lover. Though the preparation might take extra time, the delightful end result is worth the wait. Expect the rice to initially seem soupy; as it chills, it will settle into the ideal creamy consistency.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
Water
6 cups (divided)
Long grain white rice
2 cups
Large lemon
1 (cut into 6 strips of lemon peel (yellow part only))
Salt
1/2 teaspoon
Whole milk
5 cups
Sweetened condensed milk
1 cup
Evaporated milk
1 cup
Cinnamon sticks
2
Vanilla beans
2 (split lengthwise)
Raisins
3/4 cup
Sugar
2 tablespoons
Ground cinnamon
(for sprinkling)
Lemon zest
2 tablespoons
Additional cinnamon stick
(optional for garnish)
Instructions
1
Bring 2 cups of water to a boil in a medium saucepan. Once boiling, remove from heat.
2
Add the rice to the hot water and let it stand for 15 minutes.
3
Drain the rice using a strainer, then rinse it under cold running water until the water runs clear. This removes surface starch, ensuring a creamy pudding.
4
In a large saucepan, bring 4 cups of water to a boil.
5
Add the rinsed rice, lemon peel strips, and salt. Return to a boil.
6
Reduce heat to low, cover, and let it simmer until the rice is almost tender. This should take about 10 minutes.
7
Drain the rice and discard the lemon peel strips.
8
In the same large saucepan, combine whole milk, sweetened condensed milk, evaporated milk, and the cinnamon sticks.
9
Split vanilla beans lengthwise, scrape out the seeds, and add both the seeds and beans to the milk mixture.
10
Bring this mixture to a boil over medium heat.
11
Once boiling, reduce the heat and let it gently boil until it thickens, and the volume reduces to approximately 2 3/4 cups. This process should take 45-50 minutes.
12
Remove the vanilla beans and cinnamon sticks from the mixture.
13
Stir in the cooked rice, raisins, and sugar.
14
Continue to cook on low, stirring constantly, until the raisins plump up and the flavors blend well. This should take about 5 minutes.
15
Spoon the pudding into serving bowls and allow it to cool.
16
Once cooled and slightly set, sprinkle each serving with ground cinnamon and a touch of grated lemon peel.
17
If desired, garnish with additional cinnamon sticks for a decorative finish before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this rice pudding?
The pudding features a warm and aromatic profile dominated by cinnamon, vanilla, and a hint of zesty lemon.
What style of dessert is this?
This is a traditional Arroz Con Leche style dessert, known for being creamy and comforting.
How many types of milk are used in this recipe?
This recipe uses a luscious combination of three milks: whole milk, sweetened condensed milk, and evaporated milk.
Why must the rice be rinsed under cold water?
Rinsing removes surface starch from the rice, which is a crucial step to ensure the final pudding has a creamy rather than gummy consistency.
What type of rice is recommended?
The recipe specifically calls for 2 cups of long grain white rice.
How long does the milk mixture need to reduce?
The milk, cinnamon, and vanilla mixture should gently boil for 45 to 50 minutes until it reduces to about 2 3/4 cups.
What role does the lemon peel play in the cooking process?
The lemon peel strips are simmered with the rice initially to infuse it with a bright citrus aroma before being discarded.
Why does the pudding look soupy after cooking?
It is normal for the pudding to appear soupy initially; it will settle and thicken into the ideal creamy consistency as it cools and chills.
Are the cinnamon sticks left in the pudding?
No, the cinnamon sticks used for infusing the milk are removed before the rice and raisins are stirred in.
How many people does this recipe serve?
This recipe is designed to yield 8 servings.
How do I prepare the vanilla beans for this recipe?
Split the vanilla beans lengthwise, scrape out the seeds, and add both the seeds and the beans themselves to the milk mixture.
When should I add the raisins?
Add the raisins at the end of the process, along with the cooked rice and sugar, cooking for about 5 minutes until they plump up.
What is the initial preparation for the rice?
The rice is first soaked in 2 cups of boiled water for 15 minutes before being drained and rinsed.
What is the origin of this specific recipe adaptation?
This recipe is adapted from a treasured Bon Appetit recipe originally published in May 2003.
Is there a lot of added sugar in this pudding?
Only 2 tablespoons of sugar are added, as the sweetened condensed milk provides the primary sweetness.
How should the final dish be garnished?
Garnish each bowl with ground cinnamon, a touch of grated lemon peel, and an optional cinnamon stick for decoration.
Do I eat the lemon peel strips used in the rice?
No, the 6 strips of lemon peel should be discarded after the rice has simmered and is drained.
Why is salt included in a sweet rice pudding?
A half teaspoon of salt is added during the rice simmering stage to balance the sweetness and enhance the overall flavors.
Does this recipe contain eggs?
No, this is an egg-free rice pudding recipe that relies on milk reduction for its creamy texture.
Can I serve this pudding immediately?
While it can be served warm, it is recommended to let it cool so it can set and reach the proper consistency.
What is the total amount of water used?
A total of 6 cups of water is used: 2 cups for the initial soak and 4 cups for simmering the rice.
What part of the lemon should be used for the strips?
Only the yellow part of the lemon peel should be used to avoid the bitter white pith.
How much lemon zest is needed for the topping?
The recipe suggests using 2 tablespoons of lemon zest for the final presentation.
What is the heat setting for reducing the milk?
The milk mixture should be brought to a boil over medium heat and then reduced to a gentle boil to thicken.
How many cinnamon sticks are needed for the infusion?
Two cinnamon sticks are used to infuse the milk mixture during the reduction phase.
Can the recipe be scaled down?
Yes, but ensure you maintain the ratios of the three milks and the reduction time to achieve the correct creaminess.
How do I know the rice is ready during the first simmer?
The rice should be simmered for about 10 minutes until it is almost tender before it is added to the milk mixture.
Should the saucepan be covered when simmering the rice?
Yes, the saucepan should be covered while simmering the rice with the lemon peel and salt.
What makes this pudding nostalgic?
Its combination of traditional ingredients and the slow-cooking method evokes the comfort of classic homemade desserts.
Can I use bottled lemon juice instead of zest?
The recipe relies on the aromatic oils in the peel and zest for flavor; juice would change the acidity and texture of the milk.