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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe! Ingredients:
1 cup uncooked long-grain white rice |
2 tablespoons unsalted butter |
2 cups water |
2 cups whole milk |
1 tablespoon all-purpose flour |
1/3 cup white sugar |
1 egg |
1 1/2 teaspoons vanilla extract |
1 cup whole milk |
2/3 cup heavy cream |
1/2 cup raisins (optional) |
1/2 teaspoon ground cinnamon |
Directions:
1. Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
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