Rice Pudding -- Mexican Style, Arroz Con Leche |
|
 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy. Ingredients:
1 cup long-grain white rice (155 g) |
3 cups water |
3 inches cinnamon sticks or 1 teaspoon ground cinnamon |
1 tablespoon very fine julienne strips lime peel (optional) |
1 pinch salt |
4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup) |
1 egg |
1 1/2 cups sugar, to taste (375g) |
1/3 cup raisins (60 g) |
1 teaspoon vanilla extract |
Directions:
1. Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
2. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
3. Beat an egg into the milk.
4. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
5. Add the raisins and vanilla and cook for 2 minutes.
6. Remove from the heat and let cool for 10 to 20 minutes.
7. Transfer to a platter or individual bowls and refrigerate.
8. Garnish with ground cinnamon if desired.
|
|