Rice Pudding #2, Sephardic: Arroz con Leche - dairy

Posted by : Lita Lotzkar

(6 to 8 servings)

 2 cups water
 1 cup medium-grain or long-grain rice,
 washed and drained
 6 cups milk
 1/2 teaspoon salt
 1/2 to 3/4 cup granulated sugar
 2 egg yolks
 1 teaspoon vanilla extract
 cinnamon

 1. Bring water to a boil. Add rice and cook
 over medium heat, uncovered, until liquid
 is absorbed (about 20 minutes).

 2. Add milk and salt. Reduce heat to low
 and cook, uncovered and stirring
 occasionally, until most liquid is absorbed
 (about 45 minutes).

 3. Stir in sugar, then egg yolks and cook,
 stirring, until thickened (about 5
 minutes). Remove from heat and stir in
 vanilla.

 4. Pour into serving bowls, sprinkle with
 cinnamon and cool. Serve at room
 temperature or chilled.

 VARIATIONS:
 Rizagolon (Greek Rice Pudding): Add 1/2 cup
 dried currants or raisins with sugar.

 Ruz el Halib (Syrian Rice Pudding): Omit
 egg yolks.

 Roz ib Haleeb (Persian Rice Pudding): Omit
 egg yolks and substitute 2 to 3 tablespoons
 rose water for vanilla.

 Source: Gil Marks' "The World of Jewish Cooking"

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