This recipe is Cuban style.
I was very surprised seeing “Reis pudding” in Germany. This was sold in every grocery store, but I have never seen in a Menu à la Carte in a restaurant. On the other hand, you will see arroz con leche in many Latin American restaurants. Some countries add an egg to make the pudding thicker.
Spain cooks this desert with milk, without pre-cooking with water, which this recipe, Cuban style, is all about. Some Mediterranean countries add cardamon seeds, instead of cinnamon. Peru adds cloves instead of cinnamon.
½ cup short grain rice
1 ½ cup water
1 piece lemon skin
1 stick cinnamon
4 cups milk
1 cup sugar or little less, but more than ¾ cups.
¼ tsp salt
1 tsp vanilla
cinnamon powder, just before serving
1. wash rice, then add clean rice to 1 ½ cup water, add lemon skin and cinnamon and bring to boil, then cook rice in low heat until water has evaporated. With a wooden spoon, mix constantly, so that there are no burned rice.
2. when there is no more water, add milk, sugar, salt and vanilla, bring to boil, then lower heat to low heat and cook by mixing every now and then for 1 hour.
3. you can serve this warm, but store in the refrigerator for about 3 days. Warm and cold, both are very good.