This rich and sweet Arroz Con Leche (rice pudding) recipe is popular in many Latin cultures, especially Mexico and Cuba. Rice and milk are sweetened with cinnamon, vanilla and sugar for a pudding dessert that is the ultimate in comfort food.
Bring rice and water in a saucepan to a boil. Turn to low simmer and cover with lid. Cook without stirring on low until rice is tender, about 20-25 minutes.
Remove from heat and measure rice in a measuring cup. Transfer rice to pan and add equal amount of milk (as rice). Add sugar, vanilla extract, salt, lime zest and cinnamon sticks.
Stir to boil and turn to simmer. Stir frequently to prevent burning. Cook until mixture rice has thickened and is creamy. Remove from heat.
Add butter and additional milk or half and half.
Serve warm or cold. If desired stir in additional half and half to obtain desired creamy texture.
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1/2 taza leche o mitad leche y mitad crema (half & half)
Direcciones
Hervir arroz y agua en una olla. Dejar a fuego bajo y taparlo. Cocinar sin batir en fuego bajo hasta que el arroz esté suave, aproximadamente 20-25 minutos.
Retirar el arroz del fuego y medirlo en una taza de medida. Colocar el arroz en otra olla y añadir leche (monto igual al del arroz). Agregue azúcar, extracto de vainilla, sal, cáscara de limón y palitos de canela.
Agregar mantequilla y más leche.
Servir caliente o frio, según su preferencia. Si se prefiere, mezclar con mitad leche y mitad crema (half & half) adicional para obtener la textura cremosa.
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This is the most authentic arroz con leche I've tasted. Creamy with a great flavor. My kids loved it!