Recipes with History: Learn to prepare unbeatably delicious rice pudding (Recipe included)

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“Nothing like my grandmother’s” or “nothing beats homemade.” These are phrases we’ve all proclaimed countless times when remembering the dishes we grew up with. That’s why El Comercio journalist Nora Sugobono brings her family’s recipes to a new blog, “Recetas de Familia.” There, she shares some of her family’s favorite meals.

In her first post, Sugobono tells us how to prepare one of her grandmother’s favorite recipes, a delicious rice pudding. She admits it took her two times to master the recipe and three to perfect it, and encourages those trying it at home not to give up.

Read the full post in Spanish “*here*”:http://blogs.elcomercio.pe/recetasdefamilia/2013/09/arroz-con-leche-y-felicidad.html, or continue reading below for the recipe in English.

*Rice Pudding Recipe by Nora Sugobono*

Ingredients:

1 cup of rice
2 cans of condensed milk
2 cans of evaporated milk
A few sticks of cinnamon
Powdered cinnamon
3 egg yolks
A splash of port
Butter

*Step 1*
Place three cinnamon sticks in a saucepan with 3 cups of water. Bring to a boil. Once the water is boiling hot, remove cinnamon and pour in the rice. Cover and simmer. Keep in mind, you should not wait until the rice is cooked completely (only until it is soupy). It’ll take about 15 minutes. If this is the first time you are cooking rice, check it from time to time. In my first attempt, I cooked it too long and had to start again.

*Step 2*
Once the rice is almost cooked, add the two cans of condensed milk and two cans of evaporated milk. Stir. Bring to a boil. You will notice that the mixture is taking on a much thicker texture.

*Step 3*
_This step is key. _ It takes three egg yolks and a splash of port – admittedly, the port is one of those spirits that are only found in a grandmother’s house, so I use pisco when I do it at my home. Add the yolks and liqueur quickly. Note: You must move quickly to prevent the yolk from being immediately cooked. You might need someone to help you. I tried to do it alone and it ended up looking like a milk soup with egg strips. Horrible. One trick that you can try is to premix the yolks and liqueur and then incorporate everything as a single mixture. Granny, do not kill me for doing so. The result is the same, I promise.

*Step 4*
Add the butter and stir. Sprinkle with cinnamon. Serve, hot or cold.

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