1 1/2 cups of rice (300g)
2 1/4 liters of milk
3 cups of sugar (540g)
5 cloves
4 cinnamon sticks
6 egg yolks
1 1/2 tablespoons of butter or margarine
cinnamon powder to dust
1 1/2 cups of rice (300g)
2 1/4 liters of milk
3 cups of sugar (540g)
5 cloves
4 cinnamon sticks
6 egg yolks
1 1/2 tablespoons of butter or margarine
cinnamon powder to dust
Cook the rice in 1 liter of water, until it's very soft (about 20 minutes)
Add the boiling milk, sugar, cloves, and cinnamon
Let it simmer on low heat, almost forming a cream
Let it cook for about 30 minutes
Remove from heat and let it cool
Mix the egg yolks with a fork and pour over the rice
Add the butter or margarine
Mix well and return to low heat for an additional 3 minutes
Remove from heat and let it cool slightly
Serve in a large bowl or individual tigelinhas
Refrigerate for at least two hours before serving
Just before serving, dust with cinnamon powder
For up to 12 servings
To freeze: Let it cool completely and place in a plastic container with a freezer-specific lid
Freeze
To thaw: Remove from the freezer the night before and refrigerate in its original wrapping
Serve by placing in the bowl that will be taken to the table, dusting with cinnamon powder.
