Ingredients
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6 cups water
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1 large lemon, cut into 6 - 2 x 1/2 inch strips lemon peel (yellow part only)
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1/2 teaspoon salt
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5 cups whole milk
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1 cup sweetened condensed milk
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1 cup evaporated milk
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3/4 cup raisins
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2 tablespoons sugar
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ground cinnamon
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2 tablespoons lemon zest
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2 cinnamon sticks
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2 cups long grain white rice
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2 vanilla beans, split lengthwise in half
Instructions
- Bring 2 cups water to boil in medium saucepan.
- Remove from heat.
- Add rice; let stand 15 minutes.
- Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
- Bring 4 cups water to boil in large saucepan.
- Add rice, lemon peel strips, and salt and return to boil.
- Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
- Drain and discard lemon peel.
- Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
- Scrape in seeds from vanilla beans; add beans.
- Bring to a boil.
- Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
- Remove vanilla beans and cinnamon sticks.
- Stir in rice, raisins and sugar.
- Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
- Spoon pudding to bowls,.
- Sprinkle with ground cinnamon and grated lemon peel.
- Garnish with cinnamon sticks, if desired.