A creamy and delicious rice pudding topped with fresh and dried mango slices.
- 200 grams of short-grain rice
- 1 lemon
- 1 liter of milk
- 2 cinnamon sticks
- 100 grams of sugar
- 1 fresh mango for garnish
- 1 sheet of dried mango
- candied mango cubes
Rinse the rice thoroughly by placing it in a colander and washing it with cold water until the water runs clear. Let it drain.
In a saucepan, heat the milk, cinnamon sticks, and lemon zest until it almost reaches boiling point. Add the sugar and stir for a couple of minutes until dissolved.
Reduce the heat and add the rice. Cook on low heat for 45 to 50 minutes, stirring occasionally with a wooden spoon to prevent sticking. Remove from heat and discard the cinnamon sticks and lemon zest.
Peel the mango and cut the flesh into thin slices, removing the pit. Divide the warm rice pudding into bowls or small cazuelas and let it cool completely. Arrange the mango slices on one side. Decorate with dried and candied mango. Serve.