1 cup of rice (200 g)
1 can of condensed milk (395 g)
5 cups of milk (1.2 liters)
4 eggs
1/2 teaspoon of vanilla
1 cinnamon stick
1 tablespoon of butter
2 tablespoons of raisins for decoration
1 cup of rice (200 g)
1 can of condensed milk (395 g)
5 cups of milk (1.2 liters)
4 eggs
1/2 teaspoon of vanilla
1 cinnamon stick
1 tablespoon of butter
2 tablespoons of raisins for decoration
Cook the rice in a large saucepan with 4 cups of water (960 ml) over medium heat, stirring occasionally with a wooden spoon, until it becomes soft (about 15 minutes)
Add the condensed milk, milk, vanilla, and cinnamon stick, stirring constantly, until the mixture becomes creamy (about 25 minutes)
While this is cooking, beat the eggs in a blender until they become light and fluffy (about 5 minutes)
Reduce the heat, add the egg mixture to the saucepan with the rice, and stir delicately until it starts to simmer (2 minutes)
Remove from heat and add the butter, stirring with a wooden spoon
Transfer to a serving dish, sprinkle with raisins, let cool, and serve.
