ARROZ CON LECHE (RICE PUDDING)
Sweet and simple, this arroz con leche recipe is real comfort food in any language. You'll love the warm raisin and cinnamon flavors. It's great served cold, too. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 351 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 99mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 8g protein.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
PALETAS DE ARROZ CON LECHE
Steps:
- Combine the rice, milk, cream, half of the sugar, and the cinnamon in a large saucepan. If using the vanilla bean, scrape the seeds into the pot, then add the pod. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Lower the heat and simmer, stirring often, for 45 minutes. Add the remaining sugar and continue to cook, stirring often so it doesn't stick to the bottom, until the rice is tender. If using vanilla extract, stir it in at this point.
- Discard the vanilla bean pod and cinnamon or zest and let cool slightly. Transfer half of the mixture to a blender or food processor and puree until smooth (don't worry if some bits of rice remain). Pour the puree back into the mixture, stir thoroughly, and refrigerate until completely chilled.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.
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