Serves 4 to 6
This is what I consider to be one of the sweet rice puddings. Creamy, soft, and the essence of orange lingers on the palate.
- 5 cups whole milk
- 1 cup short grain rice
- 1/2 teaspoon table salt
- water as needed
- peel of 1 orange, without pith, in large pieces
- 1 cup sugar
- ground cinnamon for dusting
- Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
- In a separate pan, add rice and salt. Add enough water to just cover the rice. Place the pan over medium-high heat, cover,and bring to a boil. Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
- Stir the scalded milk into the rice and add the orange peel. Cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
- When the rice is tender, remove the orange peel and stir in the sugar. Continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
- Pour onto flat serving platters or individual dishes. Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor. Chill.
Serve chilled or remove from the refrigerator 20 minutes before serving.