Milk rice

Published on 09/09/2011 | In Peru en, Spain | By Monica |

- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Yield
- 8
- Difficulty Level

This dessert is a classic from my infance. You can find it almost everywhere. Started with the Arab world, the rice and the spices, got to Spain and finally the Spanish took it to PerÃº where we added our own touch so that it’s thicker and for me …yummier 🙂 This recipe is a mix between one I took from Yanuq and the one Cristi made to my brothers and me when we were young, with three different milks: condensed, fresh and evaporated. The best thing for me is that it’s not so liquid but thick! Yummyyy

MyFile-5

Ingredients

3/4 cup long-grained rice
3 cups of water
1 cup of fresh milk
1 cup of condensed milk
1 cup of evaporated milk
lemon and orange skin
1 anise star
1 clove
1 cinnamon stick and powdered cinammon

Instructions

Wash well the rice.
Add to a small skillet, add the water and lime and orange skin, clove, anise star and cinnamon.
Bring to a boil and cook until the rice grain "explodes". 20 minutes aproximately.
Heat in another skillet the three milks.
Add the rice with its spices to it and keep on stirring at low-medium heat until it is all well incorporated and becomes thick. 15-20 minutes.
Let it chill.
Serve in Martini cups and garnish with cinnamon on top and orange skin, lemon skin, cinnamon stick and anise star.