Nicaraguan · serves 6 · about 55 minutes
The rice pudding of every Nica grandmother — slow milk, cinnamon, a patient spoon. Served warm in cups when it rains, cold from the fridge when it doesn't.
Ingredients
- 1 cup Iberia Parboiled Rice 5 lbs
- 1 can Iberia Evaporated Coconut Milk 13.5 oz
- 1/2 can Iberia Coconut Condensed Milk 11.6 oz
- 3 cups water
- 2 cinnamon sticks
- 1 strip lime peel
- 1 pinch salt
- ground cinnamon, to finish
Method
- Simmer the rice in the water with the cinnamon sticks and lime peel until tender and the water is mostly gone, about 18 minutes.
- Fish out the peel. Stir in the evaporated milk and the pinch of salt.
- Cook gently, stirring, 15 minutes, until creamy and slow on the spoon.
- Sweeten with condensed milk to your house's level of devotion.
- Serve warm or chilled, dusted with cinnamon. Both camps are correct; the pot empties either way.