ARROZ CON LECHE (COSTA RICAN RICE PUDDING)
One of the most tradicional desserts in Costa Rica.
Provided by Olivia Mesquita
Number Of Ingredients 10
Steps:
- In a saucepan, bring rice, milk, water, cinnamon sticks, nutmeg and cloves to a boil over high heat.
- Boil for 5 minutes, stirring constantly.
- Add the sweet condensed milk and simmer over low heat for 10 minutes.
- Add the evaporated milk, the vanilla extract and the raisins and cook for 10 more minutes until it thickens to the desired consistency. Add more milk if you want your Arroz Con Leche thinner, as it will thicken once it cools down.
- Serve it chilled or at room temperature.
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 (RICE PUDDING)
Guatemalan version of rice pudding. Serve hot or cold.
Provided by CookieJar
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water and rice in a bowl. Let soak, at least 30 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 33.8 g, Cholesterol 8.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 239.4 mg, Sugar 9 g
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
MOTHER-IN-LAW'S RICE PUDDING (ARROZ CON LECHE)
This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)
Provided by CatlingMex
Categories Dessert
Time 55m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
- Remove from stove. Stir in all the remaining ingredients, mixing well.
- Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
- Pour into individual dessert dishes or disposable cups.
- Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
- If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).
Nutrition Facts : Calories 240.7, Fat 3.5, SaturatedFat 2.3, Cholesterol 9.3, Sodium 43, Carbohydrate 48.6, Fiber 0.8, Sugar 28.1, Protein 4
ARROZ CON LECHE (SPANISH RICE PUDDING)
Make and share this Arroz Con Leche (Spanish Rice Pudding) recipe from Food.com.
Provided by Vicki in CT
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
- When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.
Nutrition Facts : Calories 373.6, Fat 19.4, SaturatedFat 11.3, Cholesterol 189.2, Sodium 186.1, Carbohydrate 42.8, Fiber 0.8, Sugar 16.9, Protein 7.6
ARROZ CON LECHE - (RICE PUDDING)
Arroz con Leche is one of my favorite desserts. This version is sweet, and creamy. The rice pudding will thicken more as it cools, so be careful not to overcook.
Provided by info6228
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Take a small pot and add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside.
- In a large saucepan, over medium heat place the rice and the cinnamon water and cook for 5 minutes.
- Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
- Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
Nutrition Facts : Calories 635.5, Fat 14.9, SaturatedFat 9.3, Cholesterol 52.2, Sodium 208.2, Carbohydrate 113.5, Fiber 0.4, Sugar 81.2, Protein 12.1
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.
RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE
This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!
Provided by Dachshund Lover
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.
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