Rice pudding. Typical dessert of the gastronomy of multiple countries made by slowly cooking rice in milk with sugar . It is eaten cold or hot. Cinnamon , vanilla or lemon peel are usually added to flavor it.
In Argentina , Guatemala , Costa Rica , Spain , Venezuela , Panama , Peru , Colombia , El Salvador , Nicaragua , Chile , the Dominican Republic , Puerto Rico and Mexico it is very traditional, raisins and cinnamon are generally added. It is also common to add egg yolks and Port Wine .
Summary
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- 1 Origin
- 2 Ingredients
- 3 Preparation mode
- 4 Nutritional value
- 5 Sources
Origin
The rice pudding was brought to America by the Conquistadores in all the colonies from the land of the Mayans to that of the Quichuas. And the Spanish in turn had assimilated it from the other conquerors, the Arabs. These brought rice, sugar, spices and a great culture to the Iberian peninsula that awoke the deep lethargy with which the Visigoths had lived the last 297 years after the abandonment of Iberia by the Romans.
Ingredients
- 1 l milk
- 250 gr of rice
- 100 gr of sugar
- 1 lemon
- 1 cinnamonstick
- 2 tablespoons ground cinnamon
Preparation method
Put in a saucepan on the fire with plenty of water and when it starts to boil, add the rice . Leave it for 10 minutes and turn off the heat. In another saucepan, put the milk and sugar over low heat, turning it so that it dissolves. When the milk begins to boil, add the drained rice, the sugar, the cinnamon stick and the lemon peel finely cut. Let it boil gently for 15 minutes after which you will put it on a flat plate, and sprinkle it with the ground cinnamon. This recipe is thick. Serve cold or hot.
Nutritional value
It has long been associated with good nutrition and easy digestion , and is mentioned for the first time in medical texts instead of cookbooks. Throughout the history of rice pudding it has been recommended for young people, the elderly, and people of all ages with stomach illnesses.
- For every 100 grams
- Protein3
- Fat 1 ‘
- Hydrates 25’6
- Calories 129
