I learned how to make the authentic Cuban rice pudding from my younger sister's former Cuban m-in-law from Miami, that should have opened up a little "rice pudding" stand, because her pudding is out of this world. They have this little secret of boiling the rice with large strips of lemon and/or lime strips, cinnamon sticks, and for more flavor, anise seeds. Also a must, is the sweetened condensed milk, and more cinnamon sprinkled on the top. The raisins are optional.
My recipe is versatile, as a cake, and I promise you so moist, and delicious, whether you choose to eat it warm, or cold, which I prefer. It is smooth, and melt in your mouth yummy! You don't really have to get fancy serving this heavenly cake because it is so, very rich. I actually made this cake for my daughter Lora, to have some nutrition since she needs to eat soft foods, and not necessary puddings. So why not a pudding cake?...just use more rice to the recipe, and less milk. No flour is needed in the recipe, but for sure, you need eggs. Four, to be exact. Again...I was preparing to guest post for Lora, but after all, she has more cakes, and sweets in her house, that she and Teresa are packing up for their friends, and neighbors to take home. As for me...I can only have a small piece, and even the rare desserts that I make, goes directly over to them. Surprisingly enough, I have a "skinny" family...LOL...go figure!
