May 25 2009
This recipe takes me back to my childhood. The sweet smells that fill my kitchen while cooking this just brings a smile to my face. I find that when I am pregnant I am more homesick for the foods that I grew up with, especially desserts…which I would otherwise rarely eat.
There are plenty of ways to make rice pudding, but the best way is never the quick way…ever. This dish requires time – you will need about 1 hour to prepare it – and you will have to stir it often, so you won’t be able to leave the kitchen.
There are 2 “secret” ingredients that this recipe cannot do without: cinnamon sticks and lime peel. Save the ground cinnamon for sprinkling on afterwards, the sticks will give them a much deeper flavor and the lime peel gives it a special hint of the tropics. Always remember that “time and lime make it fine”.
I believe this recipe was passed down to my mother from my father’s uncle’s mother who is Cuban. Continue Reading »