by mrslarkin
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my 138 recipes »
Photo by Sarah Shatz
mrslarkin's Notes:
Expand2 cups short-grain rice (same used for Sushi) Ask a question about this ingredient
7 cups water Ask a question about this ingredient
3 or 4 sticks of cinnamon, not very small Ask a question about this ingredient
One lime peel Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
1 can evaporated milk Ask a question about this ingredient
Place the rice in the water with the cinnamon sticks, lime peel (cut the lime peel in such a way that it falls apart in pieces), a pinch of salt and let it cook. At first, the flame should be medium and when it’s really boiling lower the flame, but not extremely low. It cooks covered, but when it begins to boil it rises and the flame should be lowered so that it does not overflow, but let it thicken.
Ask a question about this stepWhen the rice is soft and almost dry, but without waiting until it is completely dry, you add the evaporated milk, the condensed milk and the ½ cup of sugar. If you think it is not sufficiently sweet, add some more sugar. Mix with wooden spoon a few times and leave it a few minutes. You want it to be wet but not watery.
Ask a question about this stepWhen you place the mixture on the serving bowl or deep serving dish, sprinkle generously with powder cinnamon.
Ask a question about this stepLet it cool or refrigerate for later use, and enjoy!
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
