Buffalo-Milk Rice Pudding
It’s time for a light, cool dessert to keep your taste buds occupied! I tweaked my mom’s recipe for a classic rice pudding and combined two unexpected ingredients: buffalo milk & lime.
- 1500 ml water (51.5 Fl.oz)
- 1 cup sweet rice (250 g/8.8 oz)
- 1 cup sugar (250 g/8.8 oz)
- 1-2 pieces lime skin
- 1 stick Ceylon cinnamon
- 1 can sweetened condensed milk (usually 304 ml/10.3 Fl.oz)
- 1 tbsp sugar
- 2 tbsp corn flour preferably vannila flavored
- 1 cup warm buffalo milk (250 ml/8.5 Fl.oz)
- 2 tsp lime zest from organic, un-waxed fruit
- Boil the rice in the water along with the sugar, the lime skin, and the cinnamon stick. You should check on your rice often and add a little water if needed until grains are cooked through and texture is creamy.
- Take your pot off the fire, remove the lime peel and cinnamon stick and pour in the can of condensed milk.
- Bring pudding to a slight boil again, dissolve the tablespoon of sugar and corn flour into the cup of warm buffalo milk and add it to the rest of the pudding.
- Add lime zest, stir in and serve pudding into bowls.
You can rinse the rice before cooking it (using a bowl and a sieve to wash it in) but don't overdo it. When used for puddings, or risotto, you need those surface starches that help achieve a creamy texture!