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This popular Latin rice pudding is rich and sweet with cinnamon and light lemon flavor. Photo credit: Amy Johnson from She Wears Many Hats.
1/2 cup short grain rice, such as Arborio, pearl or Valencia
1 1/2 cups water
1 McCormick Gourmet™ Cinnamon Sticks
1 quart (4 cups) milk
1/2 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon grated lemon peel
Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed.
Meanwhile, bring milk, sugar and vanilla to simmer in large saucepan on medium heat. Stir in cooked rice and cinnamon stick. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in lemon peel. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.
Refrigerate 3 hours or overnight until well chilled.
(Amount per serving)
This is really tasty, the cinnamon is so nice.
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