Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1 can of evaporated milk (12 oz)
- 1 can of condensed milk (14 oz)
- 1 cup of mammee apple pulp
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 cup of raisins (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large pot, bring the 2 cups of water to a boil.
3. Add the rice and cinnamon stick to the pot and stir.
4. Cover the pot and reduce the heat to low.
5. Cook the rice for 20-25 minutes or until the water has been absorbed and the rice is tender.
6. Remove the cinnamon stick from the pot.
7. Add the evaporated milk, condensed milk, mammee apple pulp, vanilla extract, salt, and raisins (if using) to the pot.
8. Stir the mixture until well combined.
9. Increase the heat to medium and cook the mixture for 10-15 minutes, stirring occasionally, until the pudding has thickened.
10. Remove the pot from the heat and let it cool for 5-10 minutes.
11. Transfer the pudding to a blender or food processor and blend until smooth.
12. Pour the pudding into a serving dish or individual bowls.
13. Cover the dish or bowls with plastic wrap and refrigerate for at least 2 hours or until the pudding has set.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Low heat for cooking the rice and medium heat for cooking the pudding.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Fat: 7g
Carbohydrates: 56g
Protein: 9g
Sodium: 220mg
Sugar: 39g
Substitutions for ingredients:
- Arborio rice can be used instead of white rice.
- Coconut milk can be used instead of evaporated milk.
- Any other fruit pulp can be used instead of mammee apple pulp.
- Brown sugar can be used instead of condensed milk.
Variations:
- Add chopped nuts or shredded coconut to the pudding for extra texture.
- Use different spices such as nutmeg or allspice instead of cinnamon.
- Add chocolate chips or cocoa powder to the pudding for a chocolate twist.
Tips and tricks:
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.
- Use a non-stick pot to make cleaning easier.
- If the pudding is too thick, add a little bit of milk to thin it out.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the pudding in a clear glass bowl or individual dessert cups to showcase the smooth texture.
Garnishes:
Sprinkle cinnamon or nutmeg on top of the pudding before serving.
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is too thick, add a little bit of milk to thin it out.
Food safety advice:
Make sure to refrigerate the pudding within 2 hours of cooking to prevent bacterial growth.
Food history:
Mammee apple is a tropical fruit native to the Caribbean and Central America. It is often used in desserts and drinks.
Flavor profiles:
This pudding has a creamy and sweet flavor with a hint of cinnamon.
Serving suggestions:
Serve the pudding chilled for a refreshing dessert.
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Taste: Sweet, Creamy, Nutty, Cinnamon, Cinnamon-Spiced