Are you looking for a delicious dessert that is easy to make and can be served hot or cold? Rice pudding with panela is the perfect choice. Panela is unrefined cane sugar, a typical product from the Caribbean. You will be able to prepare this delicious dessert quickly and easily, with just a few ingredients.
We will also provide you with tips on how to give your rice pudding a unique flavor. Furthermore, you will learn which ingredients to use, as well as the types of panela and rice that work best. All you need to do is follow the step-by-step instructions to create a delicious dessert that everyone will love.
So, if you are looking for an easy-to-make dessert, then you have come to the right place. Keep reading to find out how to make the perfect rice pudding with panela.
Step 1: Gather the Ingredients
In order to make rice pudding with panela, you will need the following ingredients:
- Rice: 1 cup of long grain white rice
- Panela: 1/2 cup, chopped into small pieces
- Milk: 5 cups of whole milk
- Cinnamon: 2 teaspoons
- Sugar: 1/2 cup
Step 2: Cook the Rice
Once the other ingredients are prepared, it is time to cook the rice. Start by rinsing the rice in a sieve or colander. This removes any dirt or debris. Next, add the rinsed rice to a pot with 2 cups of cold water. Place the pot on the stove over medium heat and bring the water to a boil. Once the water has boiled, reduce the heat to low and cover the pot. Let the rice simmer for 15-20 minutes, or until the water is completely absorbed. Make sure to check the pot periodically and stir the rice occasionally to prevent it sticking to the bottom.
Once the rice is cooked, turn off the heat and remove the pot from the stove. Fluff the cooked rice with a fork and serve. For arroz con leche, add the cooked rice to the simmering milk and sugar mixture. Stir the rice and let it simmer for another 20 minutes, or until the desired thickness is achieved. For more tips on making the perfect arroz con leche, visit mahatmarice.com/recipes/arroz-con-leche/.
Step 3: Add Milk and Panela
Once the rice is fully cooked, add milk and panela to the pot. Start by pouring 1 cup of milk and 1/2 cup of panela into the pot. Stir the mixture gently with a wooden spoon.
The amount of milk and panela can be adjusted depending on your taste. Start with 1 cup of milk and 1/2 cup of panela, and then add more if desired. The ratio of milk to panela should be 2:1, so if you add more milk, be sure to add more panela as well.
Step 4: Simmer and Stir
Before stirring the rice and panela, let it boil for a few minutes. Once the mixture starts to boil, reduce the heat to low. Stir the rice every few minutes. This is important to prevent the rice from sticking to the bottom of the pot. With a wooden spoon, stir the rice gently in a circular motion.
Keep stirring and pressing the rice against the sides of the pot. This will help the panela dissolve in the liquid. Once the panela has dissolved, add more water if needed. The consistency of the rice should be creamy, not too thick or too thin.
Continue stirring and pressing the rice until it is cooked, about 20-25 minutes. Taste it to make sure it is cooked through. If needed, add more water or panela to adjust the sweetness.
Step 5: Add Sugar and Cinnamon
First, measure out the desired amount of sugar and cinnamon and place them in a separate bowl. Then, slowly add the sugar and cinnamon to the cooked rice, stirring constantly to ensure that it is evenly distributed. When all of the sugar and cinnamon has been added, the mixture should be thickening.
Finally, remove the pan from the heat and let the mixture cool before serving.
Step 6: Serve and Enjoy!
Serve the rice with leche warm or cold, depending on your preference. For a more elaborate presentation, top with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
About the Author/s
The New Jersey Digest is a new jersey magazine that has chronicled daily life in the Garden State for over 10 years.
