ARROZ CON LECHE
Steps:
- Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
- After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
- While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
- Let cool uncovered.
- Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.
PUERTO RICAN ARROZ CON LECHE (RICE WITH MILK)
In Puerto Rico this recipe is simply a rice soup made with milk. Usually made for babies, children, or when someone has a bad stomach. It is a comfort food. In other Latin American countries 'Arroz con leche' might be a dessert made with sugar and cinnamon. Our rice dessert is called Arroz con dulce, made with coconut.
Provided by ButterflyGirl214
Categories Low Protein
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
ARROZ CON LECHE (RICE WITH MILK)
Kind of like a thin rice pudding, served warm. Great for breakfast, or snack, great for using up any leftover rice.
Provided by Tybooty
Categories Breakfast
Time 7m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Stovetop: Place all ingredients in a pot, stir together and cook on medium low for about five minutes stirring occasionally as so it does not scorch. This should be somewhat soupy. Warms up nicely.
- Microwave: same as above, but in microwave safe bowl, microwave for about 2 minutes stirring occasionally so it doesn't boil over.
- You can add whatever fruits that you want to it, dried fruits are great.
Nutrition Facts : Calories 446.7, Fat 5.9, SaturatedFat 3.4, Cholesterol 20.6, Sodium 76.2, Carbohydrate 84.7, Fiber 1.5, Protein 11.3
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.
ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 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
MEXICAN RICE PUDDING
One of the most popular sweet desserts we have in our Mexican culture is the Mexican Rice Pudding "Arroz con leche", which, as with the other candies or desserts I mentioned above, is all natural, easy to make and very delicious. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
- Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
Nutrition Facts : Calories 191 kcal, Carbohydrate 41 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
ARROZ CON LECHE
I threw this together last night. I was out of sweetened condensed milk and out of evaporated milk so I tried this and it was just as good!
Provided by cervantesbrandi
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 17.1, Sodium 257.9, Carbohydrate 53.2, Fiber 0.7, Sugar 20.5, Protein 6.3
ARROZ CON LECHE
I actually make arroz con leche a few different ways, but this one that I saw on food networks 'Simply Delicioso' is the most different from others already posted to this site. I plan on trying it soon, and will adjust description accordingly. If anyone tries it before I do, please let me know what you think!
Provided by KlynnPadilla
Categories Breakfast
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 580.1, Fat 14.9, SaturatedFat 8.6, Cholesterol 100.1, Sodium 206.2, Carbohydrate 92.3, Fiber 0.8, Sugar 56.5, Protein 17.5
CUBAN ARROZ CON LECHE RECIPE
This arroz con leche recipe is a rice pudding with condensed milk that is perfect for busy moms who want to enjoy traditional Cuban desserts without a ton of time and effort. Perfect for cooking with kids to explore food culture and Hispanic traditions.
Provided by Vanessa Bell
Categories Food Culture
Number Of Ingredients 8
Steps:
- Arroz de leche is not difficult to make and your kids will beg for more! In a saucepan over medium heat, bring rice, cinnamon sticks and lemon rind to a boil in water. Reduce heat once boiling to low and cover. Simmer for 10 to 15 minutes, or until rice is tender and plump. Remove lemon rind with a slotted spoon. Over low heat, add evaporated and condensed milk. Stir constantly to thoroughly combine. Add salt and vanilla extract. Continue to cook on low heat for 7-10 minutes, or until the pudding thickens to desired consistency. Remove from heat and serve immediately. Or, store in the fridge in an air-tight container.
SPANISH ARROZ CON LECHE RECIPE
This creamy Spanish arroz con leche recipe is my mother-in-law's favorite. It's Spanish rice pudding done right!
Provided by Lauren Aloise
Categories Dessert
Time 35m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 329.48 kcal, Carbohydrate 51.38 g, Protein 11.25 g, Fat 8.45 g, SaturatedFat 4.75 g, Cholesterol 25 mg, Sodium 119.74 mg, Fiber 1.49 g, Sugar 13.82 g, ServingSize 1 serving
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 - (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
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.
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