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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to a boil in a 2 1/2 quart covered saucepan, stir in rice and salt. Cover and reduce heat to low. Simmer until water is almost evaporated, abot 20 to 25 minute Rice will still be al dente. | 2. Stir in hot milk and lemon peel. Stir constantly and continue to simmer until mixture starts to thicken slightly, about another 20 minute. | 3. When rice is well cooked, stir in Splenda and cook until pudding has thickened to the consistancy of oatmeal. Rice should be very tender, about 5 to 10 more minute | 4. Remove from heat and fish out and discard lemon peel, pudding will continue to thicken as it cools. | 5. Pour into large flat serving platter. or individual serving plates to a thinckness of no more than 3/4 of an inch. | 6. Take a pinch of cinnamon between thumb and forefinger and rub together to dust the surface of the pudding. | 7. Variation. Take 3 egg yolks and beat in a small bowl. Tempper the eggs by putting 1/4 cup of pudding in the bowl and mixing well. Add to the pudding and quickly blend inches Makes almost a custard like consistancy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
grain white rice	1	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
milk	2	cups	scalded	1104.0	26.592	10.992	114.432
lemon peel strip				-	-	-	-
splenda sugar substitute	1	cup		-	-	-	-
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.