大米布丁

Makes 6 

6人份

材料：

• 4 cups whole milk

4杯全脂牛奶

• 2 cinnamon sticks

2根肉桂棒

• 1 cup Arborio rice

1杯大米

• 2 cups evaporated milk

2杯炼乳

• 1 cup water

1杯水

• Peel of 1 lemon

1只柠檬皮

• 1 cup sugar

1杯糖

• 1 teaspoon vanilla essence

1茶匙香草精

• 2 teaspoons ground cinnamon

2茶匙肉桂粉

The Spanish brought sugar, rice, and milk to Peru, along with many recipes for desserts. Rice pudding is one of them, and it’s been a staple in every home ever since. Street vendors all over the country sell this comforting and delicious pudding in plastic cups, always warm, especially during the winter.

西班牙人给秘鲁带来了糖、大米和牛奶，相伴而来的还有很多甜品。大米布丁就是其中之一，并且它已经成为每个家庭的主食了。全国的街头小贩们都在卖这种舒服而又美味的布丁，他们把布丁装在塑料杯子里面，经常是温热的，尤其是冬天的时候。

步骤：

1.   Simmer the whole milk with the cinnamon sticks and the rice, in a heavy saucepan over medium heat. Stir the mixture every now and then, and make sure the milk does not boil over or stick to the bottom of the pan.

在一只煎锅里面，用中火炖牛奶大米和肉桂棒，是不是搅拌一下，确保牛奶并不会煮没活着粘在锅底。

2.   When the rice is tender (about 25–30 minutes), add the evaporated milk, water, sugar, and lemon peel. Continue simmering, stirring with a wooden spoon until it is slightly creamy (about 25 minutes longer).

当大米变软了，大约需要25-30分钟，加入炼乳、水和糖，以及柠檬皮，继续炖，用木勺子搅拌直到液体有点变稠，有奶油的感觉了。这个过程大约需要25分钟或者更久。

3.   Do not let the pudding dry because the rice will absorb more liquid as it cools, and the mixture will become thicker.

不要让布丁变干，因为米粒会吸收很多的水分，当它冷却下来的时候，这个时候这些混合物就会变稠。

4.   Remove from the heat, and discard the lemon peel and cinnamon sticks. Add the vanilla essence and stir.

从火上移开，把柠檬皮和肉桂棒丢掉，加入香草精，搅拌。

5.   Pour into a nice container, or individual cups or glasses. Dust with ground cinnamon, and serve.

倒在一个布丁碗李，或者单独的酒杯，在上面撒上肉桂粉，开吃~

6.   It can be refrigerated and served cold as well.

这款布丁也可以冷藏后冷吃。

You can add raisins, dried cherries, or blueberries to the preparation. You can also flavor the pudding with ¼ cup Pisco, rum, Cointreau, or Amaretto, if you are planning on serving it to adults only.

你可以加入葡萄干、草莓干或者黑莓干，你也可以用1/4杯的皮斯科、朗姆酒、君度酒或意大利苦杏酒调味，前提是你做给成人吃~