¾ – 1 cup raw rice
6 – 8 cups water
1 piece cinnamon stick (2 – 3 inch long)
10 – 12 spice seeds
3 eggs (well beaten)
1 tin sweetened condensed milk or sugar to taste
1 tbsp margarine 15 ml
1 large evaporated milk (diluted with 1 can water) (14½ oz can)
2 tbsp rum (optional)
Boil water with cinnamon stick and spice seeds.
Add rice and cook rice until it absorbs all the water.
In a medium bowl beat eggs, add milk, essence, rum and nutmeg.
Add boiled rice.
Put in a deep greased cake tin or pyrex dish.
Dot top with margarine.
Put a pan of water in bottom of oven.
Bake in oven at 350°F / 180°C for 40 – 45 minutes until a knife inserted comes out dry.
2 cup uncooked rice
1/2 cup sugar
1 butter stick melted
1 - 14 1/2 ounces evaporated milk
6 ounces sweetened condensed milk
3 eggs, whipped until fluffy
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1 nutmeg, grated
1 teaspoon cinnamon
2/3 tbs vanillaMethod
Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
Preheat oven to 350 degrees.
Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
Bake approximately 45 minutes, or until firm and knife inserted in center comes out clean.
The Belizean Rice Pudding is classic Latin American dessert made with rice, milk, cinnamon, sugar, raisins, and condensed milk. Obviously such a popular dessert has many recipe variations, and not just in Central or Latin America, but it seems like this comforting dessert is well known throughout the entire world. Asian variations include spices like cardamom and rose water. Not to mention, the Spanish ‘arroz con leche’ recipe doesn’t usually have raisins or cinnamon, but uses citrus zest and orange blossom water. But you’ll notice Belize’s does.
After all, condensed milk is a Caribbean and Central American favorite. In this recipe, local whole nutmeg is grated all over the surface (it may seem a lot but it needs it) to pack a spiced punch. Although the recipe is simple, each ingredient shines on its own. At the end, each rice grains will have become swollen; pools of creamy liquid is all around them, and, of course, all that lovely caramelized skin! Thanks to Flavors of Belize for this recipe for Belizean Rice Pudding.
1/2 cup rice
2 cups of water
2 sticks cinnamon, 2-inch long
2 tablespoons butter
14 ounces can sweetened condensed milk
12 ounce can evaporate milk
2 eggs, beaten
2 teaspoons vanilla
1/8 teaspoon cinnamon powder, to taste
1/2 cup raisins, optional
Preheat the oven to 350ºF. Boil rice in water with cinnamon sticks until rice is soft and most of the water is absorbed. Remove from heat, discard cinnamon sticks. Place rice in a bowl, and add butter, condensed milk, evaporated milk, eggs, raisins, and vanilla. Stir well. Pour into a greased baking dish and sprinkle with cinnamon powder. Place in Baño de María and bake for 30 to 45 minutes or until the knife inserted in the center comes out clean.
Baño de María on Bain Marie in English is a process where a baking dish is placed in a larger baking pan half-filled with hot water and placed in the oven to bake.