Rice Atole Mexican Rice Puddingarroz 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: MEXICAN RICE PUDDING

Steps:

• Enjoy.

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.

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 BLANCO (MEXICAN WHITE RICE)

Steps:

• In small saucepan or microwave oven, heat broth or water until steaming.
• Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
• Cover and keep warm.
• In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
• When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
• Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
• Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
• Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
• Remove pan from heat and let stand covered for 5 minutes.
• Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
• When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

RICE ATOLE, HOT RICE DRINK

Steps:

• Place the water in a large pot, bring to a boil. Add the rice and the cinnamon stick, mix well. Bring to a boil again and cook until the rice is translucent but not cooked through. Add the milk and bring to a boil again. When the rice is very soft, add the sugar and stir to dissolve. When it boils again add the cornstarch previously dissolved in the 1/4 cup water. Cook stirring often until it thickens.

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.

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.

MOTHER-IN-LAW'S RICE PUDDING (ARROZ CON LECHE)

Steps:

• In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
• Remove from stove. Stir in all the remaining ingredients, mixing well.
• Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
• Pour into individual dessert dishes or disposable cups.
• Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
• If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).

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.