Prep 5 mins
Cook 35 mins
This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins. A lovely rice pudding that is flavored with orange and garnished with cinnamon.
- 5 cups milk, whole
- 1 cup short-grain rice
- 1⁄2 teaspoon salt
- 1 orange, peel of 1 orange, without pith, in large pieces
- 1 cup sugar
- 2 teaspoons cinnamon, ground (for dusting)
- Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
- In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
- Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
- Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
- When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
- The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
- Pour onto flat serving platters or individual dishes.
- Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
- Serve chilled or remove from the refrigerator 20 minutes before serving.
This is so creamy and rich, I think this would easily feed 10 as only a small serve is needed. I mis-read the recipe and added the sugar to early (when I added the rice). The consistancy was so creamy, but way too sweet for me. I will definatley make this again - with less sugar. Made for ZWT8 (The Fearless Red Dragons)
YUM! I just happened to have orange peels in the freezer from when I used an orange but not the zest! I *would* recommend adding the peels to the milk & letting it steep there then straining them & any 'skin' out when adding to the rice. It was a pain to pick out the peels from the near finished pudding. It was a bit sweet for my tastes but nobody else minded. I think I'd cut back the sugar to 3/4c. I put the finished pudding in a shallow dish for more surface area for cinnamon. ;) The rice was cooked perfectly & the finished dish was perfect consistency! The orange was a nice flavor without being overpowering. I will definitely make this again. Made for ZWT8 Spain/Portugal.
Being a chef and having portugese family, i have to review this. Here is what I did to enhance this recipe.
While heating the milk add your orange peel and lemon peels. When milk is hot add 1 cup white sugar and a half cup brown sugar. Stir till dissolved. Then add 2 teaspoon vanilla extract and 1 teaspoon cinnamon. Stir and mix well. Make sure you use a large enough pan that you can add the rice into.
When cooking the rice. Make sure you rinse with cold water first. Then cook halfway. Drain and add to hot milk. Turn to lowest setting for an hour stiring every 10 minutes and removing the skin.
Sprinkled gingerly with cinnamon on top.
For more of a custard style. Whip 2 egg yolks into cold milk before heating. Make sure you contantly stir the mixture while heating. Remove any skin when heating.