Tres Leches Rice Pudding Food

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.

TRES LECHES RICE PUDDING

Steps:

• Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, ½ C sugar, and cardamom.
• Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
• Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding ½ cup(s) water if needed to keep from burning.
• Take off heat.
• Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
• Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
• Temper the two egg yolks in a small bowl with some of the warmed milk.
• Whisk the tempered egg yolks, and butter into the pot of milk.
• Whisk in the heavy whipping crème, sugar, vanilla bean, and sweetened condensed milk.
• Continue to whisk while heating until slightly thickened.
• Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
• Serve warm or room temperature.

TRES LECHES BREAD PUDDING

Steps:

• Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.;
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools. Cook's Note: This syrup is a great addition to pancakes, waffles or any dessert.;