Ingredients
Units
- 4 cups whole milk
- 1/2 cup long-grain rice
- 2 cloves
- 1 stick of cinnamon
- 1/3 cup sugar
Instructions
- In a heavy-bottomed pot, heat the milk over medium heat, add the cloves and the cinnamon stick.
- Meanwhile, wash the rice in a colander under cold running water until the water runs clear.
- Add the rice to the milk pot and start stirring. The idea is to cook the rice for 30 minutes until it is fully cooked and the milk has been reduced by half more or less. You do not have to stir all the time, but I stay in the kitchen and stir it every 1-2 minutes. The important thing is that the rice does not stick to the bottom of the pot; the milk should be simmering.
- Taste after 30 minutes; if the rice is cooked, add the sugar, cook for three more minutes, remove from the heat, and serve warm or cold.
- The next day, it’s even more decadent. Store in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 19.3 g
- Sodium: 70.9 mg
- Fat: 5.4 g
- Saturated Fat: 3.1 g
- Carbohydrates: 31.5 g
- Fiber: 0.4 g
- Protein: 6.2 g