Arroz Con Leche Food

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

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.

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.

ARROZ CON LECHE Y PASAS

Steps:

• Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot.

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:

• 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.

ARROZ CON LECHE

Steps:

• Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn't stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)
• Scoop into bowls, sprinkle the ground canela on top, and serve.

RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE

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.

CHACHA'S ARROZ CON LECHE: CUBAN RICE PUDDING

Steps:

• Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
• Add milk, salt, and sugar.
• Cook over medium flame stirring occasionally until it thickens (about 1 hour).
• Turn over into a Pyrex-type dish & powder with cinnamon.
• I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
• Serve warm or chilled.

ARROZ CON LECHE - (RICE PUDDING)

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.

ARROZ CON LECHE WITH STRAWBERRIES IN SHERRY

Steps:

• Put the milk in a heavy-bottomed pan and add the sugar, zests and cinnamon. Bring slowly to the boil, stirring to help the sugar dissolve, then take the pan off the heat and leave the flavours to infuse for about 30 mins.
• Bring to the boil again, add the rice, then turn the heat right down and cook gently for 30 mins, stirring from time to time. Make sure the rice isn't 'catching' on the bottom of the pan. Leave to cool, remove the cinnamon stick and zests, then add the lemon juice and as much cream as you like to achieve the consistency you prefer. If the rice seems too thick, stir in more milk. (You can put it in the fridge to thicken, but I prefer serving it at room temperature.)
• Cut the strawberries into slices about the thickness of a 50p coin. Put in a bowl with the sugar, orange juice, zest and sherry, and leave for about 20 mins. The sugar will dissolve and the fruit will become glossy. Turn it over every so often; don't leave the fruit for too long or it gets limp.
• Divide the rice pudding between glasses or bowls and spoon some of the strawberries - with the sherry juices - on top.

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.

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.