Rice cooked with sweet spices such as russum, cardamom, and cinnamon

Components

• 1 tea cup of rice
• 2 tea cups of water
• 3 tea cups of milk
• 1/3 cup of granulated sugar
• 1 tablespoon of turmeric
• 6 cardamom pods (optional)
• A small pinch of salt
• Half a can of sweetened condensed milk
• cinnamon powder as desired for serving

This recipe originated from the episode “Emicida and the Yellow of Turmeric” of the podcast “Day the Receita, Rita Lobo?”

Setup phase

1. Put the rice in a bowl, cover it with water, and let it soak for 30 minutes — this makes the grains softer and sweeter.

1. Using a vegetable knife, slice the cardamom pods open and remove the seeds. Discard the husks and crush the seeds with a mortar and pestle (if using cardamom powder, use about 1/4 teaspoon).
2. After half an hour, move the rice along with the water into a medium-sized pot. Add milk, sugar, turmeric, cardamom, and salt. Place on high heat and stir gently until it starts to boil.
3. Once it begins to boil, reduce the heat and let it simmer for 20 minutes, stirring occasionally, until the grains soften – the mixture should remain liquid at this point, as the grains will keep absorbing the broth as it cools.
4. Combine the condensed milk and cook for approximately 5 minutes until it begins to thicken and become creamy – keep in mind that the sweet rice will set as it cools, so the mixture should remain quite moist.
5. Place the sweet rice in a bowl and cover it with cling film directly touching the rice to avoid a skin forming on the dessert. Allow it to rest before refrigerating. Sprinkle with cinnamon powder to taste just before serving.

Purchase only what is necessary

Store

Set containing 6 cups, Acervo Paninha

Tigela média [pimenta-do-reino], Coleção Paninha

Tramontine stainless steel cooking pot

Staub silicone scraper