Classic favorite, light dessert, beautifully scented with the essential oil of lime and sprinkled with fresh, crunchy pistachio.
The fruits like walnuts, almonds, peanuts, the pistachio, pine etc., which usually one enjoys dry, when fresh, full of juices from plant and complete with a little sugar, are a real treat!
Here a small amount of crushed pistachios, not only adorns a simple rice pudding, but gives an extra intensity to the flavor.
Try it!
The fruits like walnuts, almonds, peanuts, the pistachio, pine etc., which usually one enjoys dry, when fresh, full of juices from plant and complete with a little sugar, are a real treat!
Here a small amount of crushed pistachios, not only adorns a simple rice pudding, but gives an extra intensity to the flavor.
Try it!
| work: 30′ | time: 30′ | very easy: |
Ingredients (8-10 servings)
|
In a non-stick, large pot, add the water to the boil with the salt. Once it starts boiling add the rice thoroughly rinsed. Stir with a wooden spoon and leave on low heat to absorb the water. Also, in small saucepan, boil the milk with the cinnamon stick. |
When the rice has absorbed the water pour in the milk boiled, the lime peeled and the juice. Stir at regular intervals and simmer over low heat. |
Towards the end of cooking, when it reduced the amount of milk, add the sugar and stir to melt. Dissolve the cornflour and vanilla in a little cold milk. We add this to the mix and the pudding. Taste the rice is soft and withdraw the pan from the heat. Caring has left enough milk, because as the rice gets cold, will absorb milk. |
Remove pudding from the lime peel and cinnamon. With deep scoop filled bowl, bowls, glasses and pots! Sprinkle with crushed pistachio or cinnamon.
Eaten warm and cold from the fridge!
