The Rice Pudding is one of the most traditional desserts and it is easy to do even if it takes a while.
I always say that everyone makes a recipe as you like and more rice pudding is one of those recipes that besides having many different versions created controversy as to the proper way to prepare it .
I rice pudding prepared him directly to cooking rice in milk , some people cook rice first in water and then mixed with milk. I also like to wash the rice well before I cook it in milk. Some say to wash the rice loses creaminess , I think washing the rice have more options that you are NOT sticking and I can assure you this recipe will have one very very creamy rice milk .
This rice pudding spreads to four medium cups or bowls for two granades . It’s certainly enough for four people and is known as the rice pudding tends to pall if it is abused.
You have to keep in mind that once you remove the rice will absorb heat milk so it is not advisable to leave too little milk for later remain dry. A good reference would leave like a risotto. Now, if you like rice with milk looser (less dry) then you have to fire him away even when there is enough milk but before you do you should check the rice is done. If the rice is done and you’re running out to test milk reduce heat, add a little hot milk (very little) and be sure to remove.
One last thing, when you take out the lemon peel to try not to cut the white part, because it is bitter. Anyway nothing happens if you take this white part, because hardly notice the taste of the rice. If you cut the shell is broken into a couple of pieces but it does not matter not cut it in many pieces have to look after the rice pudding for removal .
I hope you enjoy this recipe for rice pudding and enjoy it on the table with this dish. ‘ll see you in the kitchen . Greetings cooks and chefs.