Arroz con Leche (Ingrid Hoffmann) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup long-grain white rice |
2 cinnamon sticks |
1 tablespoon lemon zest |
3 whole cloves |
4 cups water |
1 egg |
3 cups whole milk |
1 (12-ounce) can sweetened condensed milk |
1 tablespoon vanilla extract |
1/2 cup raisins, optional |
Directions:
1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
3. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
4. Let cool uncovered.
5. Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.
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