Brazilian flair creamy sweet rice is dense, perfectly sweet, very easy to make and could be eaten for breakfast or as a dessert. Also, It’s gluten-free!!
In Brazil we eat rice everyday with every meal. It’s a staple ingredient for Brazilian cuisine. Always, when I make rice I have leftovers. We don’t think twice about using leftovers to make pies, fritters and “mexido= mixed”, at night when you get home after a long day from work or school whatever you have in your fridge you will mix with rice and dinner is done. It’s delicious!! Also, you can make a dessert with rice that is creamy and delicious. You can’t make this dessert using leftovers because it needs to be plain rice. You will need only a few ingredients and in about 40 minutes you will have this delicious meal ready in front of you.
In Brazil, we sprinkle cinnamon on top and that’s it. I gave an extra flair to this dish making a “brulée” topping and I love it. So, it’s up to you to make it the traditional way only with cinnamon on top or give it this extra step.
Link of the day…
I’ve been working in the food industry for so long it’s still hard to understand when people don’t say hi, thank you or please. I read this article that is very interesting: “My Struggle with American Small Talk”. Another article that the Draft beer lovers would love to read is KLM to Become First Airline to Serve Beer on Draft.
- 1 cup (full) of rice
- 3 cups of water
- 2 cinnamon sticks
- Cinnamon powder
- 1 can of condensed milk
- 1 can coconut milk
- 1 can table cream
- 4 T sugar (brulée)
- In a saucepan, place the rice, water, cinnamon sticks and cook over low heat until the rice is tender and the water starts to dry .
- Remove the cinnamon sticks.
- Then add table cream, condensed milk, coconut milk and let it cook for more 10 minutes.
- Place in the refrigerator for 1 hour.
- Sprinkle the cinnamon on top and mix with the rice.
- Add the sugar on top and melt it. You can also caramelized the sugar if you don't have the torch.
- Melt the sugar until gold and put it on top of the rice.
Beijos and Tchau!