Friday, 11 March 2011

Brazilish Rice Pudding

I love rice pudding, the Brazilian one "arroz doce" or the English one, it doesn't matter, I love it!!!
The main difference between them is that the Brazilian is very sweet (too sweet) and the English is more bland (the reason why it is normally served with fruit compotes, I believe). And I thought it was time for me to mix these two versions of the same desert and do my own, the Brazilish one...
My ingredients:
200g of rice
650ml of water
1 tbsp of butter
75g of sugar
500ml of milk
150g (1/2 can) of condensed milk
200g of double cream
1 clove
1 tsp of grated nutmeg
Cinnamon to serve
Boil the water, add the butter and rice and cook in low heat for about 20 minutes or until soft (add more water if necessary, even though it should not be).
Caramelise the sugar in another pan, add the milk carefully with the clove, and boil until all the caramel has melted.
Lower the heat, add the condensed milk, the cooked rice and the nutmeg. Simmer for about 15 to 25 minutes until all the ingredients are well combined and the rice pudding is thicker.
Turn the heat off, add the double cream, sprinkle with cinnamon and serve.
If you fancy the skin over the pudding, put yours in a ramekin and take it to a 180 degrees preheated oven until golden brown on the top.

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