Arroz Con Leche Cupcakes Recipes

ARROZ CON LECHE

Steps:

• Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
• If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

ARROZ CON LECHE CUPCAKES

Steps:

• Preheat oven to 350°F
• In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
• Fill cupcake holders with about 1/4 cup of batter.
• Bake at 350F for 22-25 minutes.
• Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

ARROZ CON LECHE

Steps:

• Soak the rice, cinnamon, zest and cloves in the water in a heavy saucepan for 1 hour.
• After soaking, bring the rice mixture to a boil over high heat. When it starts to boil, lower heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
• While rice is cooking, beat the egg. Add the milk and stir well to mix. Add the egg mixture, vanilla and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or to desired consistency, about 25-35 minutes. Stir in raisins, if desired. I sometimes also like to add a bit of ground cinnamon. Let cool uncovered. The rice will thicken as it cools, but will be thinner than traditional rice pudding.

ARROZ CON LECHE (RICE PUDDING)

Steps:

• In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed., Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.

ARROZ CON LECHE

Steps:

• Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn't stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)
• Scoop into bowls, sprinkle the ground canela on top, and serve.