1 cup of rice (200 g)
1 can of sweetened condensed milk (395 g)
5 cups of milk (1.2 liters)
4 eggs
1 tablespoon of grated lemon zest
1 tablespoon of butter
2 tablespoons of powdered sugar (for dusting)
1 cup of rice (200 g)
1 can of sweetened condensed milk (395 g)
5 cups of milk (1.2 liters)
4 eggs
1 tablespoon of grated lemon zest
1 tablespoon of butter
2 tablespoons of powdered sugar (for dusting)
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 sweetened condensed milk and milk, stirring constantly, and cook 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 heat, add the egg mixture to the rice with the butter and stir delicately until it starts to simmer (2 minutes)
Remove from heat and add the lemon zest and butter, stirring with a wooden spoon
Transfer to a serving dish, dust with powdered sugar, let cool, and serve
406 calories per serving
