Arroz con leche (rice with milk). Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.

If you have a soft spot in your heart for creamy rice pudding, arroz con leche delivers a flavorful upgrade and will satisfy your cold-weather dessert craving. Arroz con leche is a version with Spanish influences. To make your own, cook white rice with cinnamon and then simmer it in milk until it thickens. You can have Arroz con leche (rice with milk) using 6 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Arroz con leche (rice with milk)

  1. It’s 1 liter of milk.
  2. You need 150 grams of rice.
  3. Prepare 200 grams of sugar.
  4. Prepare 1 piece of of lemon peel.
  5. Prepare 1 piece of of orange peel.
  6. You need 1 stick of cinnamon.

For a shortcut version, start with leftover cooked rice that you thicken with milk and sweetened condensed milk. Kind of like a thin rice pudding, served warm. Great for breakfast, or snack, great for using up any leftover rice. Rice Atole (Mexican Rice Pudding/Arroz Con Leche).

Arroz con leche (rice with milk) instructions

  1. Boil the rice for 8 minutes..
  2. Refresh the rice by putting it under running cold water..
  3. Heat the milk with the lemon peel, the orange peel and the cinnamon stick..
  4. Strain the milk..
  5. Add the rice to the milk and cook it with low heat for 20-30 minutes..
  6. Stir occasionally to prevent the rice from sticking to the pan..
  7. Add the sugar just before cooking is done..
  8. End the cooking dissolving the sugar..
  9. Distribute in bowls or glasses, let it cool and decorate with ground cinnamon..
  10. When it is completely cold, store it in the fridge..

Sweet and simple, this creamy arroz con leche recipe is real comfort food in any language. You'll love the warm raisin and cinnamon flavors. In a small saucepan, combine the water, rice and cinnamon. Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon. Gradually add whole milk to rice, then evaporated milk.

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