Arroz Con Leche Con Vainilla Food

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.

SPANISH ARROZ CON LECHE RECIPE

Steps:

• Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
• Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
• Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
• When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
• When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
• Sprinkle a bit more cinnamon on top to decorate!

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 CON VAINILLA

Steps:

• Combina la leche, el arroz, el azúcar, las pasas y la sal en un sartén mediano. Haz que hierva la mezcla a temperatura media, revolviéndola de vez en cuando. Reduce el fuego a medio-bajo; cuece la mezcla por 6 minutos, revolviendo de vez en cuando.
• Mezcla bien el huevo y la vainilla en un tazón pequeño. Agrega un poco de la mezcla caliente de leche y revuelve. Poco a poco y revolviendo de vez en cuando, agrégasela a los ingredientes que están en el sartén. Reduce el fuego a bajo; cocina, revolviendo constantemente, por 1 minuto o hasta que se espese. (No permitas que hierva.)
• Viértelo todo dentro de un tazón para servir. Deja que enfríe un poco. Refrigéralo cubierto por 2 horas o hasta que esté bien frío. Guarda los sobrantes en el refrigerador.

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:

• Bring 2 cups of water to a boil. Add rice, cover and remove from heat. Let the rice sit for 10 minutes.
• Drain the rice and place back into a saucepan with 2 cups of water, lemon peel, and salt and boil on medium heat covered for 10 minutes.
• Place the rice in a bowl covered with plastic and set aside.
• Bring the 2 cups of milk, vanilla, cinnamon sticks and sugar to a low boil stirring continuously for 10 minutes.
• Remove the lemon peel from the rice and discard.
• Add the rice to the milk mixture and turn the heat up to medium high. Cook stirring throughly for an additional 2 minutes. Add the raisans and cook stirring continuously for another 2 minutes.
• Serve and garnish with a sprinkle of cinnamon powder on top if desired.

PUERTO RICAN ARROZ CON LECHE (RICE WITH MILK)

Steps:

• Begin to boil the water, add the rice.
• Cook for 15 minutes without stirring it. Add the salt, milk and butter and leave it to boil.
• Lower the heat to low and simmer for 15 minutes more.
• Take it off the burner. If you prefer it more milky, add more milk.