To make the pudding, first, prepare two cups of short-grained rice (I used arborio) in four cups of water with a pinch of salt, a cinnamon stick, and the rind of a lemon (removed with a peeler). Rinse the rice three times, drain, add the water and other ingredients, cover, bring to a boil, lower the heat, and barely simmer for 20 minutes--no peeking!
Remove the lemon peel and cinnamon stick, then toss the steamed rice into your slow cooker and stir in a can of evaporated milk, a can of sweetened condensed milk, and a cup of whole milk. Cook this on high for about two hours (or low for four) until the rice absorbs the liquid and is creamy but not runny, stirring every 30 minutes to keep it from sticking to the bottom of the crock pot. Of course, you can simmer this on the stove top, but you'll have to keep a much closer eye on it to prevent scorching. That's why the slow cooker is a big help here. However you cook it, when it's done, add two teaspoons of vanilla extract, and serve warm with a sprinkling of ground cinnamon (or chill for a couple/few hours first if you like it cold).
The only changes I made to the recipe I referenced was to use butter instead of lard, and then to roll the cookies in powdered, not granulated, sugar with a little cinnamon mixed in. My friends couldn't stop eating them, and one of them said they tasted like "really good Snickerdoodles." LOL! I guess it was that bit of cinnamon in the powdered sugar that I also dusted onto the cookies after they had cooled, mostly to make them look pretty.
(Source: adapted from Three Guys from Miami)
2 egg yolks
1 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely ground almonds--I used almond flour/meal
1/2 teaspoon salt
It was all FANTASTICO! And it sure beat driving all the way to Montreal in the dead of winter to search out interesting ethnic food, as we so often must do. *sad trombone*