Mexican Rice Pudding Arroz Con Leche Food

MEXICAN RICE PUDDING

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.

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)

Steps:

• In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
• Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
• Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
• Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

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.

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 (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.

MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE

Steps:

• To finish:
• Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.;
• FOR THE RICE:
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.;
• TO FINISH:
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.

ARROZ CON LECHE: MEXICAN RICE PUDDING

Steps:

• Enjoy.

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 (SPANISH RICE PUDDING)

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.