Arroz Con Lechera Condensed Milk Rice Pudding 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 LECHERA {CONDENSED MILK RICE PUDDING}

Steps:

• Add rice, water, salt and stick of cinnamon to large pot.
• Bring rice to boil and cook uncovered for 20 minutes.
• Drain water.
• Stir milk, La Lechera, vanilla, cinnamon, and nutmeg into drained rice.
• Cook over medium-high heat until mixure comes to a boil.
• Add raisins (if using).
• Reduce heat to low-medium and continue to cook, uncovered, stirring often until mixture is thick - about 15 -20 minutes.
• Transfer mixture to serving bowls.
• Dust with a bit of additional cinnamon.
• Serve warm or cold.

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)

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.

MEXICAN RICE PUDDING (ARROZ CON LECHE)

Steps:

• In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
• Add the rice, lower the flame and simmer covered for 15 minutes.
• Add sugar and condensed milk and simmer for about 3 to 5 more minutes.
• Add vanilla and remove from heat.
• Serve warm in custard dishes, you can add raisins if you like.

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.