ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 g
ARROZ CON LECHE WITH CANDIED MANGO RECIPE BY TASTY
Here's what you need: water, long grain rice, cinnamon sticks, whole milk, evaporated milk, condensed milk, frozen mango, granulated sugar, pectin nh, lemon juice
Provided by Danielle Bonaparte
Yield 16 servings
Number Of Ingredients 10
Steps:
- Combine the water, rice, and cinnamon sticks in a pot over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender (about 18 minutes).
- Add more water to achieve the correct texture for slightly overcooked rice.
- Strain the liquid (save it for adjustments at the end) and discard the cinnamon.
- Return the rice to the pot and stir in the whole milk, Bring to boil, then reduce the heat to
- a simmer. Add condensed and evaporated milk.
- Cook uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Remove from heat and serve.
- For candied mango, bring all the ingredients to a boil in a saucepan.
- Blend with an immersion blender, then pour over the finished rice.
Nutrition Facts : Calories 697 calories, Carbohydrate 123 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, Sugar 72 grams
ARROZ CON LECHE (RICE PUDDING)
Sweet and simple, this arroz con leche recipe is real comfort food in any language. You'll love the warm raisin and cinnamon flavors. It's great served cold, too. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed., Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.
Nutrition Facts : Calories 351 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 99mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 8g protein.
ARROZ CON GANDULES RECIPE BY TASTY
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!
Provided by Tikeyah Whittle
Categories Sides
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
- Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
- Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
- Serve the arroz con gandules warm alongside dishes of your choice.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 48 grams, Fat 50 grams, Fiber 11 grams, Protein 7 grams, Sugar 6 grams
ARROZ CON LECHE (RICE PUDDING)
Guatemalan version of rice pudding. Serve hot or cold.
Provided by CookieJar
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water and rice in a bowl. Let soak, at least 30 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 33.8 g, Cholesterol 8.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 239.4 mg, Sugar 9 g
MOTHER-IN-LAW'S RICE PUDDING (ARROZ CON LECHE)
This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)
Provided by CatlingMex
Categories Dessert
Time 55m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
- Remove from stove. Stir in all the remaining ingredients, mixing well.
- Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
- Pour into individual dessert dishes or disposable cups.
- Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
- If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).
Nutrition Facts : Calories 240.7, Fat 3.5, SaturatedFat 2.3, Cholesterol 9.3, Sodium 43, Carbohydrate 48.6, Fiber 0.8, Sugar 28.1, Protein 4
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