This is the rice pudding I grew up with and the one I still pester my mother to make. It is light, mellow, not too sweet and very white, nothing like the yellow goop with raisins you find premade at the deli. Once you try this recipe, nothing else will ever do!
The key here is the lime peel and the use of whole milk rather than evaporated or condensed milk. If you can't find limes go ahead and use lemon peel, but I much prefer the former.
• 1/2 cup white rice
• 1½ cups water
• 1 small piece of lime peel.
• 1 small cinnamon stick
• 4 cups milk
• 1 cup sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• cinnamon powder
Boil the water, lime peel, and cinnamon stick. Add rice. As soon as the rice begins to boil, turn down
the heat, stir, and cover. Cook until soft, about 20 minutes.
Add the milk, salt, vanilla and sugar. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in awhile so it will not stick.
Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon.
Let cool and stick in the refrigerator. Serve cold.
Source: Cocina Criolla by Nitza Villapol