| Cook Time | 25-30 minutes |
| Servings |
bowls
|
Ingredients
First group
- 1500 ml water (from 50.7 up to 57.5 Fl.oz)
- 1 cup sweet rice (250 g/0.55 lb)
- 1 cup sugar (250 g/0.55 lb)
- 1-2 pieces lime skin
- 1 stick cinnamon
Second group
- 1 can sweetened condensed milk (10.3 Fl.oz)
- 1 tbsp sugar
- 1 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
Ingredients
First group
Second group
|
|
Instructions
- Boil the rice in the water along with the sugar, the lime skin & the cinnamon stick. You should check on your rice often and add water if needed, until grains are cooked through and texture is creamy (it usually takes about 200 ml/7 Fl. oz more).
- 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.
Recipe Notes
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!
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