Creamy with a fantastic blend of lemon and cinnamon this dessert is inspired by a traditional Cuban rice pudding. The perfect finish to a Cuban dinner or simply to enjoy any time.
Adding the lemon and cinnamon stick to the water before the rice increases their flavor intensity! The use of jasmine rice rather than plain white rice adds provides a softer flavor base. Top with cinnamon whipped cream and enjoy!
1 c water
½ rind of medium lemon
1 sticks of cinnamon
½ c jasmine rice
1 14 oz can sweetened condensed milk
¾ c whole milk
1 t vanilla
½ c whipping cream
1 T powdered sugar
½ t cinnamon
In a medium saucepan over medium high heat bring water, lemon rind and stick of cinnamon to a boil.
Add rice to the water and return to a boil. Lower heat to medium low and simmer until rice is tender and water is absorbed, about 10-12 minutes. Remove from heat.
Remove cinnamon stick and lemon peels from the rice and reserve. Add sweetened condensed milk and whole milk. Place pan on medium low heat and bring to a boil. Turn to medium low and hard simmer 15-16 minutes until milk has reduced, stirring often to ensure rice does not stick. Remove from heat and add vanilla. Let cool in pan, stirring occasionally. Mix will thicken as it cools.
Thinly slice the lemon peel. Add half of the peel to the rice pudding and mix. Spray 4 custard cups with cooking oil. Evenly divide the pudding between the cups. Press down to pack. Cover and place in refrigerator until cool.
In a small bowl, beat the whipping cream on high speed until soft peaks form. Add the powdered sugar and cinnamon. Beat on high speed until stiff peaks form.
Run a small sharp knife around the sides of the custard cups. Place a dessert plate over a custard cup and flip, dropping the pudding mound onto the plate. Top with 2 T whipped cream, remaining lemon peel and a dash of cinnamon