200 g rice (1 cup)
650 ml water
juice of 1 orange
1 cinnamon stick
2 cloves
1 tin evaporated milk (400 ml)
1 tin sweetened condensed milk (400 g)
1 teaspoon vanilla essence
cinnamon powder, to serve
Pour the water into a heavy saucepan.
Add the juice of one orange, the cinnamon stick and the cloves.
Bring to a boil.
Wash the rice thoroughly and add to the boiling water.
Bring to a boil again.
Then reduce heat and let simmer without lid until the water is gone and the rice is soft (about 15 – 20 minutes).
Remove the cloves and the cinnamon stick.
Add the evaporated milk.
Constantly stirring, bring to a boil, reduce heat and simmer continuing stirring until the mixture thickens (about 10 minutes).
Then add the sweetened condensed milk.
Without stopping stirring, continue cooking over low heat until your rice pudding gets creamy (about 10 minutes).
Stir in the vanilla essence.
Put the rice pudding in a bowl or small glasses, sprinkle with cinnamon powder and serve hot or cold.