Puerto Rican Rice Pudding

Puerto Rican Rice Pudding

Prep:
5 mins
Cooking:
10 mins
Level:
Easy
Yields:
5 servings (1/2 cup each)

This luscious rice pudding uses rice flour rather than cooked rice for a silken texture. It's usually flavored with cinnamon and orange blossom water or sour orange leaves, but many cooks use lime or orange peel as in this recipe. In Venezuela and the Dominican Republic, this dessert is traditionally made with cornmeal. For a different flavor, substitute coconut milk for the water.

Ingredients

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1/2 cup rice flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 2-inch piece of lime or orange peel
  • 1 tablespoon butter
  • Ground cinnamon powder for garnish (optional)

Directions

COMBINE evaporated milk, water, rice flour, salt, sugar, cinnamon stick and orange peel in medium, heavy-duty saucepan. Heat on medium high, stirring constantly, until mixture begins to boil. Reduce heat to medium. Stir in butter. Remove from heat. Discard cinnamon stick and lime peel.

POUR into individual dessert bowls. Cool slightly. Refrigerate until chilled. Sprinkle with ground cinnamon before serving, if desired.

NOTE: Can substitute 1 cup coconut milk or coconut water for the water.

Baker's Comments

Nutritional Information

  • Serving Size
    1/5 servings (1/2 cup each) of recipe
  • Calories 280
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 5g 25%
  • Cholesterol 30mg 10%
  • Sodium 200mg 8%
  • Carbohydrates 46g 15%
  • Dietary Fiber 1g 5%
  • Sugars 27g
  • Protein 6g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 0%

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