Ingredientes para Rizogalo Rice Pudding
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Cómo preparar Rizogalo Rice Pudding
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 1 cup of uncooked Arborio rice, stir gently once, reduce heat to low, and simmer uncovered for 15 minutes, or until the water is almost completely absorbed.
- Add 4 cups of whole milk to the rice, stir gently, and continue to simmer for another 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- In a small bowl, whisk together 1/4 cup all-purpose flour with 4 tablespoons of cold water until smooth and lump-free.
- Gradually whisk the flour mixture into the rice and milk mixture. Stir constantly to prevent clumping.
- Add 1/2 cup granulated sugar and stir well. Continue simmering for 15 minutes, or until the pudding has thickened to your desired consistency, stirring occasionally.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract or the zest of 1/2 a lemon. Let the pudding cool slightly.
- Pour the warm rice pudding into 4 individual custard cups or small dishes. Let them cool completely before chilling in the refrigerator for at least 30 minutes.
- Before serving, sprinkle generously with ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
199g
Fat
55g
Carbs
32g
