Arroz con Leche
- David Smith
- 3 comments
Arroz con Leche is a Mexican rice pudding made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.
This heartwarming dish offers a taste of tradition and repletion to anyone lucky unbearable to taste its linty goodness. Arroz con Leche is a crowd-pleaser every time we make it.
Arroz con leche, which translates to “rice with milk” in English, is a sweet rice pudding enjoyed wideness Spanish-speaking regions worldwide.
This is a Mexican rice pudding recipe made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.
While the ingredient list is well-nigh as vital as a dessert recipe can get, the result is a rich, creamy, flavorful dessert that we veritably love.
As soon as I opened my friend Krysten’s cookbook and spied her recipe for Arroz con Leche, I knew that recipe needed to be made as soon as possible. Luckily, with a handful of ingredients I once had on hand, I was stirring this together in less than an hour.
There are so many awesome, easy-to-make recipes in this cookbook, it really is named appropriately: So Easy & So Yummy!
This recipe for rice pudding makes unbearable to serve at least ten people. I don’t recommend reducing it either, considering unprepossessed rice pudding straight from the fridge is veritably delicious.
I have a few family members who inevitably try to hibernate the leftovers in an struggle to alimony them for themselves. Unprepossessed arroz con leche really is that good, my friends.
One thing to note well-nigh this recipe surpassing you get started, you’re going to stir continuously for well-nigh 20 minutes without you add the milks to the rice. I promise you that arroz con leche is veritably worth the effort!
And that’s flipside reason why I’d never reduce the value of servings here. You definitely want to make the full value when you’re going to the trouble of stirring something for a good little while.
There’s nothing at all complicated well-nigh this recipe, just grab a typesetting or yack with a friend while stirring the rice. Then grab a spoon and taste repletion supplies happiness.
You’ll need the pursuit ingredients to make this recipe:
Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a swash uncovered.
Lower the heat to maintain a medium swash and protract cooking, uncovered, for 16-18 minutes.
Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.
Drain any remaining liquid, if needed. Remove the cinnamon sticks.
Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.
Reduce the heat to low and melt for well-nigh 20 minutes, stirring and scraping the sides and marrow of the pan constantly.
The milk mixture can hands burn, so it’s important to stir constantly as it thickens.
Scoop into individual bowls and sprinkle each serving with spare cinnamon, if desired.
Next time you’re starving repletion food, requite this Arroz con Leche recipe a try! And then trammels out a few increasingly of our favorites:
Chewy edges, crazy moist blondies, and a crackling husks add up to these mouthwatering, slightly sweet Apple Brownies.
This cake. Hershey’s Chocolate Cake is the most versatile and the easiest perfect one-bowl chocolate confection recipe I have overly made.
Oats, peanut butter, chocolate chips, M&Ms, and a waif of maple syrup all combine to make my grandmother’s Monster Cookies.
Sweet and juicy with plenty of real peach savor and just the right touch of cinnamon, this cobbler is the last homemade Peach Cobbler recipe you’ll overly need.
Homemade Vanilla Pudding is a archetype dessert that simply doesn’t get the love that it deserves. So, often we reach for chocolate or caramel or peanut butter to satisfy a sweet craving, but I’ve come to fathom the awesomeness of a unconfined vanilla dessert. Vanilla does not equal boring, my friends.