VEGAN ARROZ CON LECHE
Rice is a grain enjoyed around the world, and it's typically eaten in savory forms. In this recipe, sweetened grains are cooked until creamy with almond milk, raisins, star anise, vanilla and flaky Ceylon cinnamon, which is commonly used in Mexican cooking. (Ceylon cinnamon is preferred to the other varieties for it's sweet, delicate flavor.) This warm and comforting dessert is easily pulled together with ingredients likely already in your pantry.
Provided by Jocelyn Ramirez
Categories snack, custards and puddings, grains and rice, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the rice to a small pot with the almond milk, sugar, cinnamon stick, star anise, vanilla and a pinch of salt.
- Heat over medium until it begins to simmer, then reduce to medium-low, stirring occasionally to make sure the rice does not stick to the bottom of the pot.
- Cook for a total of 20 to 25 minutes if using short grain white rice, or 35 to 40 minutes if using arborio. The rice should be tender and look creamy and thick.
- In the last 5 minutes of cooking, when most of the liquid has absorbed, remove the cinnamon stick and star anise, and add the raisins.
- Garnish with a sprinkle of ground cinnamon, and serve immediately.
VEGAN ARROZ CON DULCE
Make and share this Vegan Arroz Con Dulce recipe from Food.com.
Provided by Norma
Categories Dessert
Time 1h
Yield 21 serving(s)
Number Of Ingredients 10
Steps:
- Soak rice for 8 hours.
- In a medium pot bring water to boil together with ginger cut in pieces, cloves and cinnamon for 10 minutes. Drain.
- In a large pot, Pour the drained water. Add coconut milk, coconut cream, sugar and salt. Stir.
- Add rice and raisins. Bring to boil. Stir occasionally until is cooked.
- Serve hot into mold and allow it to cool to room temperature.
- Refigerate and enjoy!
Nutrition Facts : Calories 225.4, Fat 5.9, SaturatedFat 5.1, Sodium 45.1, Carbohydrate 42.7, Fiber 1, Sugar 26, Protein 1.8
VEGAN ARROZ CON GANDULES
Rice with pigeon peas! A favorite of mine growing up in a Puerto Rican home :) again, I'm only a 16 year old guy trying not to starve due to a carnivore mom so cut me some slack! **The nutritional value Recipezaar calculated is COMPLETELY off. trust me.*
Provided by Matteo.
Categories Long Grain Rice
Time 35m
Yield 2 cups cooked rice, 6 serving(s)
Number Of Ingredients 13
Steps:
- *****Notes: In some cases, the rice is not perfect after cooking. If rice is too wet but soft, continue cooking in 4 minute intervals until perfect. If rice is hard, add some tablespoons of broth and continue cooking in 4 minute intervals. If texture resembles mashed potatoes, throw out and start over.
- In a larger saute pan with lid, add equal parts of butter and olive oil to saute vegetables. Turn stove to medium heat. Dice onion, garlic, and seed and dice red bell pepper. Saute bell pepper and onion for about 3 minutes. Add garlic, saute for another 40 seconds. Add 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir to combine.
- Add 1 cup of rice with the vegetables, mix to combine and coat the rice with oil and butter mixture. Saute shy of 1 minute.
- Add two cups of vegetable broth and the other cup of rice. Drain gandules and capers, add to rice and broth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea salt, and capers. Add last cup of broth and stir to combine extremely thoroughly for even cooking of the color and flavor. Add one tablespoon of oil, less if mixture is already oily. Stir. Turn on high heat and bring to a boil. Allow rice to boil uncovered on high heat until most of the liquid above the rice is absorbed (but rice is not completely done or dry). This should take about 10 minutes. Next, cover lid and turn heat to low. Cook for 20 minutes. Fluff with fork, turn heat off, cover and let sit for at least 10 minutes. Serve hot.
ARROZ CON DULCE
Make and share this Arroz Con Dulce recipe from Food.com.
Provided by ivan from philadelp
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- First it is recommended that you soak the rice in water for at least 3 hours before cooking so that it can soften up. After it has been soaking for a bit remove the water and begin to cook it.
- In a heavy saucepan over med heat, bring the rice and water to a boil.
- Lower the heat to simmer (LOW), add the cloves and cinnamon stick. Stir.
- Let this cook (uncovered) until the water has evaporated ( 8 - 15 minutes ).
- Add the remaining ingredients (except the pinch of cinnamon), stir gently once, and again let simmer (uncovered) until all liquid has evaporated.
- Transfer into a casserole or serving dish, garnish with the pinch of cinnamon (sprinkle on top) and refrigerate.
- Keep refrigerated. May be served at room temperature.
Nutrition Facts : Calories 1298, Fat 37.3, SaturatedFat 29.5, Cholesterol 60.6, Sodium 343.6, Carbohydrate 217.8, Fiber 4.1, Sugar 127.4, Protein 22.6
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VEGAN ARROZ CON LECHE « DORA'S TABLE
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Ratings 25Calories 311 per servingCategory Dessert
- In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
- Add ½ - 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
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