by Vania Bialli Lobo – in reference to Affective cuisine
When I was little I spent the July vacation at my Grandma Elza’s house, which was in the interior of Paraná in the city of Jaguariaíva. It was a small town, a delight for those who lived in a big city. Every time I arrived at her house she made rice pudding on the wood stove, in addition to using free-range eggs – she raised her own chickens in the yard.
Wow!!! That smell of sweet made on a wood stove was delicious.
The aroma of cinnamon mixed with cloves in the rice pudding pan is for me a reminder of childhood that always refers to something wonderful. Also, it brings me that image of the delicious vacation at Grandma Elza’s house. Arroz Doce brings me this affective memory, it is a simple sweet but with a lot of aroma and flavor.
Grandma Elza’s Rice Pudding
3 cups white rice
3 cups water
2 cups of milk
1 can of condensed milk
3 sieved yolks (free-range eggs)
1 can of sour cream
1 cup of sugar
3 branches of cinnamon
1-bring the rice, water and sugar to a low heat and let it cook, stirring constantly so that it does not stick to the pan. if the rice is still hard, add a little more water.
2-after the rice is cooked add the milk, condensed milk, cloves and cinnamon and bring to a boil.
3-then put the egg yolks and let it boil, always stirring the rice.
4-turn off the heat and add the cream.
5-the rice pudding is ready! now put in a pyrex or bowls, sprinkle with cinnamon. Now just serve this delicious dessert with lots of love!
*Note: rice pudding can be made without sour cream, it is optional.