2. In a large saucepan, heat the 4 cups of milk with the lemon zest, orange zest, cinnamon stick and a pinch of salt over medium heat. Don’t let the milk boil, just heat it until it’s about to boil. Then remove the zest and cinnamon.
3. In another saucepan, caramelize the sugar. To prepare, heat 1/4 cup sugar in a saucepan over medium-low heat until melted and golden. Be careful not to burn it.
4. Once the sugar has caramelized, carefully pour the hot milk over the caramelized sugar. Be careful, the caramel may bubble on contact with hot milk. Mix well until the caramel is completely dissolved in the milk.
5. Add the rinsed rice to the milk and caramel mixture. Cook over low heat, stirring occasionally, for about 30 to 40 minutes or until the rice is tender and the mixture has thickened. If necessary, add milk during cooking if the rice absorbs too much.
6. Remove the pan from the heat and add the vanilla essence. Mix well.
7. Serve the caramelized rice pudding hot or cold, sprinkled with cinnamon powder if desired.
I hope you enjoy this delicious, caramelized rice pudding dessert! If you have any questions about the recipe or need help with anything else, feel free to ask in the comments section.
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