Today the weather in NYC felt more like spring than the usual February winters I’m used too. It’s days like this that I crave the sun and sandy beaches of my beautiful Puerto Rico island. I daydream all day about sand between my feet and my abuelita shouting “mira muchacha, ponte chancletas” as she would always run behind my cousins and I with our sandals in her hands forcing us to put them on. (makes me laugh just thinking of that)
After we got home and out of the shower abuela would always greet us with this yummy mushy rice with delicious hints of maple and cinnamon. That was our favorite treat. 🙂 WAIT! Besides “Limbers De Coco” oh I miss those days.
Thankfully I memorized my grandmas recipe and made some adjustments here and there.
Please enjoy this recipe that now as an adult I chase with a nice warm shot of Amaretto Liqueur
Go get all your ingredients together…
Elena’s Spiced Rice Pudding – Serves 6
- 2.5 cups COOKED Rice – make sure it is room temp.
- 3 cups 2% Milk
- 1/4 cup Sugar
- 1/8 tsp Vanilla Beans (see below)
- 2 Cinnamon Sticks
- 1 Egg Yolk
- 1/4 cup Light Brown Sugar
- 1/8 tsp Fresh Ground Nutmeg
- 1/4 tsp Cinnamon Powder
- The seeds of 2 Cardamom Pods (seeds grounded)
- 1/2 tsp Maple Flakes (or 1 tbls maple syrup)
- 1/4 tsp Granulated Honey
- 3/4 cup Light Heavy Cream
Step 1 – In a med saucepan stir together the rice, milk, sugar, vanilla beans & cinnamon. Bring to a quick boil. Lower heat to low and let simmer for 30 minutes. Stir occasionally so the bottom doesn’t burn.
Step 2 – after 30 min your rice should look like the picture below. Remove from heat and let cool.
Step 3 – In a separate bowl mix together the egg yolk, brown sugar, nutmeg, cinnamon powder, cardamom seeds, maple flakes & honey.
Mix until creamy. See below
Step 4 – Add the heavy cream to the egg mix and whisk
Step 5 – Add egg mixture to the cooled rice mixture, stir and cook for another 30 minutes.
Step 6 – Let cool and refrigerate for up to 2 hours.
Serve and enjoy with your favorite sweet liquor