Arroz con Leche

 

CUBAN RICE PUDDING
In Spanish it is called Arroz con Leche

1/2 cup of rice (rinsed)
1 1/2 cup of water
1 Cinnamon stick
1/2 Lime, rind only (leave in large pieces for easy removal later)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups milk
1 can condensed milk
Cinnamon (powdered)

Bring 1-1/2 cup of water to a boil with the lime rind and cinnamon stick. Add the 1/2 cup of rice and reduce heat, simmering the rice until the rice is cooked and has absorbed the water. Remove cinnamon stick and lime rind. Combine the 4 cups milk, 1 can condensed milk, 1/4 teaspoon salt and 1 teaspoon vanilla extract and add to the cooked rice. Simmer this mixture over medium heat, stirring frequently so that it doesn’t stick to the bottom and burn (this takes around an hour or so, you must remain vigilant preparing this dessert as it will stick and burn easily, especially when it gets to its thickened state). Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon.

Below is the recipe I usually use when I make rice pudding; however, today I used the recipe above.  Both puddings are absolutely delicious!

Arroz Con Leche Cubano / Cuban Rice and Milk Pudding, Mayra style!

1/2 cup white rice
1-1/2 cups water
2 cups whole milk
1 cup evaporated milk
1 cup coconut milk
1/2 cup condensed milk
1 cinnamon stick
1/2 cup to 1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Cinnamon powder

Cook rice in water with cinnamon stick for 12 minutes.  Add whole, evaporated, coconut, and condensed milk, vanilla, salt and sugar.  Almost bring to a boil.  Turn heat to medium-low.  Cook uncovered, stirring occasionally, till thick in consistency and rice has absorbed liquid.  Remove cinnamon stick.  Pour into individual cups, sprinkle with powdered cinnamon and let cool in fridge.

Serves 8.

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