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How to Make Flan
Peruvian Arroz con Pollo
Peruvian Rice Pudding
peruvian rice pudding
cup uncooked regular long-grain white rice
cups whole milk
cinnamon stick (about 1 1/2 inch)
cup sweetened condensed milk (not evaporated)
piece (1/2 x 2 inch) orange peel
egg yolk, beaten
Ground cinnamon, if desired for garnish
In 1-quart saucepan, heat coconut and 1 cup water over medium-high heat to boiling; boil 10 minutes.
Meanwhile, place rice in 2-quart saucepan; add enough cold water to cover rice. Soak 10 minutes. Drain; return rice to saucepan.
Stir in coconut and water mixture, whole milk, sugar, cinnamon stick and cloves. Heat to boiling over medium heat, stirring frequently. Stir in raisins. Reduce heat; cover and simmer about 40 minutes, stirring frequently, until rice is tender.
Stir in sweetened condensed milk and the orange peel. Cover; cook over low heat about 10 minutes longer, stirring frequently, until desired consistency. Remove from heat; remove cinnamon stick, cloves and orange peel. Slowly stir in egg yolk until well blended. Heat to boiling over low heat, stirring frequently. Stir in vanilla.
Place into serving bowl. Cool slightly, about 30 minutes. Cover; refrigerate at least 1 hour. Just before serving, sprinkle with cinnamon.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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