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    from "Seductions of Rice" by Jeffrey Alford and Naomi Duguid

    Wherever there is rice, there seems to be a simple rice pudding, most often cooked in milk. This classic comfort food from Spain, here presented in its plainest everyday form, is no exception. Be sure to use a very light hand with the sprinkled cinnamon, or you risk overpowering the aromas of the rice.

    Serves 6

    4 1/2 cups whole milk
    2 inches cinnamon stick
    Zest of 1/2 lemon, peeled off in large strips
    3/4 cup Spanish or Italian medium-grain rice, washed and drained
    1 tablespoon unsalted butter
    3/4 cup sugar
    Pinch of salt
    Dusting of ground cinnamon

    Print recipe

    Place the milk, cinnamon stick, and lemon zest in a large heavy pot. Bring just to a boil, sprinkle in the rice, and bring back almost to a boil. Stir well, lower the heat to very low, and simmer for 45 to 50 minutes, until the rice is very soft, stirring occasionally to prevent sticking and to break up any lumps. Remove the cinnamon stick. (The recipe can be prepared several hours ahead to this point and set aside until 10 to 15 minutes before serving. Bring the rice just to a simmer before processing.)
    Stir in the butter, then the sugar and salt. Continue cooking, stirring, for another 5 minutes.
    Transfer to a serving bowl or to individual dessert bowls. Serve warm or, our preference, let cool to room temperature. Just before serving, sprinkle on a faint touch of cinnamon.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Roland Arborio Rice - $4.99/ea
    You May Already Have
      FreshDirect Cinnamon Sticks - $3.69/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Morton's Regular Salt - $0.99/ea
      FreshDirect Ground Cinnamon - $3.59/ea
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