Portuguese Rice Pudding

Revisiting an old favorite of ours.

It makes me think of my greatgrandma and makes me miss her even more.  I remember her standing over the stove with her apron around her waist, stirring and stirring the pot, the scent of lemon peel and cinnamon permeating the air.


Love it and when I'm having a day where I am really missing her, I always make this pudding.

My kids love it too which is always a bonus.



Ingredients:

1 1/2 quarts of milk (6 cups)
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.


Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.