Cuban Arroz Con Leche Food

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.

CUBAN ARROZ CON LECHE RECIPE

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.

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:

• 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.

RICE PUDDING "CUBAN STYLE" - ARROZ CON LECHE

Steps:

• In a nice size pot, place the rice in water, lemon peel, and cinnamon stick until the rice is fully cooked. Make sure to remove the peels & cinnamon stick before adding the rest of the ingredients.
• Please stir in the milk "room temperature", vanilla, salt and condensed milk while adding them, as it may stick to the bottom of the pot.
• Let it cook at Medium-Low temperature until it thickens, approximately 1 hour. Continue to stir frequently.
• Let your guests choose to add cinnamon powder.