Ingredients for Spanish Rice Pudding
- 2 cups water
- Long Grain White Rice
- Whole Milk
- 1/2 cup granulated sugar
- Lemon Zest
- 1 cinnamon stick
- Pure Vanilla Extract
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How to Make Spanish Rice Pudding
- In a large, heavy-bottomed saucepan, bring 2 cups of water to a boil with 1/4 teaspoon of salt.
- Add 1 cup of uncooked long-grain white rice (or brown rice for a chewier texture) and return to a boil.
- Reduce heat to low, cover, and simmer for 18 minutes, or until the water is absorbed. Stir occasionally to prevent sticking.
- Stir in 4 cups of whole milk (or your preferred milk), 1/2 cup of granulated sugar, the zest of 1 lemon, and 1 cinnamon stick. Simmer uncovered, stirring frequently, for 40-60 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract.
- Pour the rice pudding into a large, shallow bowl. Cover the surface with a piece of buttered wax paper to prevent a skin from forming. Allow to cool to lukewarm before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
15g
Carbs
12g
