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Rice pudding timbale

As I had told my parents were visiting a few days. And the rice pudding is one of my mother's favorite dessert, I made a few jars the night before they arrived.

Although then I had to do it again and that did not last two rounds! lol (yes, the second time I made double quantities, that my mother is like the child of the announcement: she gave him two! ejeje)

With this recipe you will be a rice pudding very creamy and with lots of flavor.

Ingredients: 150 gr

• .
• Round Rice 900 gr.
• whole milk 150 gr.
• cream 150 gr.
sugar 1 cinnamon stick
• long
• skin of 1 large lemon
few tablespoons of water

I think it is very important to the quality of the cinnamon, Jose bought me a cinnamon stick in Sri Lanka which is twice as long as normal, and that has a lot of aroma.

The first thing to do is wash the rice thoroughly to release the starch.

Boil the milk and cream with the lemon peel (yellow part only of the skin, since the white part of lemon produces bitterness), and cinnamon stick. When you lift the boil remove from heat.

next thing is to put the rice in a pan with a tad of water to the fire. Boil the rice in the water a couple of minutes, add the cinnamon stick and start adding the milk scoop to scoop with the help of a sieve and stirring with a wooden spoon.

What I do is put in another saucepan heat the milk mixture on low heat to keep it maintained, while stirring the rice pudding. And when it thickens, add another scoop of straining to pour milk.

have to be removing about 40-50 minutes.

When ready, creamy, separáis fire, agregáis sugar, removéis either to integrate fully, take away the cinnamon stick and serve in the jars that you please. You can tomároslos

templaditos sprinkled with cinnamon, or else the tapais with film and you leave a few hours in the refrigerator. I sprinkle cinnamon just before drinking.
(even did some with brown sugar on top and casseroles in the oven. Riquíiiiiiisimos!)