Rice Pudding with Condensed Milk (Tejberizs)
This is one of my favorite creamy rice recipes I make almost every week. A comforting, delightful dessert (or breakfast), which has a sweet and woody flavor from the cinnamon. This is the classic rice pudding with condensed milk recipe twisted with a richer and more powerful savor.
Ingredients
- 1 cups long grain white rice
- 3 cups whole milk
- 2 cups evaporated milk
- ¾ cups sweetened condensed milk
- pinch of ground cloves
- 2 sticks of cinnamon
- pinch of salt
Instructions
- In a medium size pan, make the milk-cinnamon mixture. Add the whole milk, evaporated milk, sweetened condensed milk, pinch of salt, pinch of ground cloves, and the 2 sticks of cinnamon.
- Place the pan with the milk-cinnamon mixture on the stovetop, and let it on at MEDIUM-HIGH until it gets to the boiling point.
- Until our milk-cinnamon mixture is ready, prepare the white rice. Wash the white rice
- After the boiling point, add the rice and mix it well. Let it cook on MEDIUM-LOW and mix thoroughly to prevent burning at the bottom of the pan.
- Cook for about 35 minutes or until rice is tender.
- Remove from heat and remove cinnamon sticks.
- Cool the pudding slightly before serving or let it cool to room temperature. Pudding can be enjoyed warm or cooled.
- Just before serving, top with a pinch of ground cinnamon.