Receta/Recipe: Arroz con Leche
By hola | Published | No Comments
This dish is one of the simple and classic comfort foods. And when you consider how many different cultures – Hispanic, Asian and Anglo – have their own versions, it’s obvious that sweetened rice has a wide appeal. We like to serve it warm – particularly during these colder months – though it can also be refrigerated and served cold.
There are lots of different ways to infuse the rice with flavor and sweetness. This recipe uses cinnamon, cloves and citrus zest and sweetened condensed milk. You can also use regular table sugar – white or brown – or panela, A.K.A. piloncillo. Those dense cones of unrefined cane sugar are common in Mexico and Central America and available at Latino groceries and bodegas.
Ingredients
- 1 cup long-grain white rice
- 1 cup milk
- 2.5 cups water
- 2 cinnamon sticks
- a few peels of lime, lemon or orange
- 2 whole cloves
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can condensed milk
- 1 cup golden raisins
- Ground cinnamon, for dusting
Directions
Wash the rice well and put it in a heavy pan along with the milk, water, cinnamon sticks, cloves, and citrus peels. Bring it to a boil, uncovered, over a medium-high heat.
Once most of the liquid has been absorbed (about 20-30 mins.), add the evaporated and condensed milk. Bring the pot back to a boil over a medium-high heat, then reduce the heat to low and simmer, string constantly, until it thickens.
Add the raisins and mix well.
Remove from the stove and fish out the cinnamon sticks and peel. Transfer to a serving bowl or custard cups. Sprinkle with ground cinnamon and served warm. Or you can chill it and serve it cold.
Recent Stories
