Cuban-Style Rice Pudding

Name: Cuban-Style Rice Pudding
Yield: feeds 4 to 6
Ingredients: 4 cups (1 quart) half-and-half; 1 cinnamon stick (3 inches long); Peel from 1/4 lime (all white pith removed); 1/2 cup sugar; Pinch of kosher salt; 3/4 cup parboiled long-grain rice (preferably Uncle Ben’s); 3/4 cup heavy cream; 2 egg yolks, lightly beaten; 2 teaspoons vanilla; 2 tablespoons brown sugar; 2 tablespoons dark rum; Fresh mango cubes and whipped cream (optional)

January 24, 2012

I used to think I made a pretty good rice pudding. Then I went down to Miami and tasted the Cuban version, and I sent myself back to the stove. Now ours is modeled after the best ones I tasted down there. It’s perfumed with a bit of lime peel and has a creamy texture and a smooth taste spiked with rum.

Recipe notes

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