Arroz Con Tres Leches Recipe By Tasty

ARROZ CON TRES LECHES ARANCINI RECIPE BY TASTY

Steps:

• In a small food processor, combine the graham crackers and untoasted coconut flakes and process until finely ground and well combined. Transfer to a shallow dish and set aside.
• In a separate shallow dish, use a fork or whisk to mix together the flour and 2 teaspoons of toasted cinnamon.
• Using a small ice cream scoop, scoop some of the arroz con tres leches into the flour mixture and roll to coat lightly, then roll in your hands into a tight ball. Place on a baking sheet and repeat with the remaining rice. Freeze for 1 hour, or up to overnight. Reserve the remaining flour mixture.
• In a medium pot fitted with a deep-fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top.
• In another shallow dish, beat the eggs.
• Remove the rice balls from the freezer and coat again in the flour, then in the egg, and then in the graham-coconut mixture, dusting off any excess.
• Working in batches of 4-6 at a time, fry the rice balls in the hot oil for 3-4 minutes, until golden brown on all sides. Transfer to the wire rack to drain and sprinkle with the salt and remaining 2 teaspoons of cinnamon.
• Meanwhile, in a small pot, combine the sweetened condensed milk and orange zest. Cook over medium-low heat until warm, but not boiling, 3-4 minutes. Transfer to a squeeze bottle.
• Arrange the arancini on a plate and drizzle with the orange-infused condensed milk. Top with the toasted coconut flakes.
• Enjoy!

ARROZ CON TRES LECHES RECIPE BY TASTY

Steps:

• Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3-5 minutes to dry slightly.
• Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and ¾ cup (180 ml) coconut milk.
• Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
• Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
• Remove the pot from the heat and stir in ¼ cup coconut milk and the butter until fully incorporated.
• If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20-30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
• Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
• Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5-7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
• Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
• Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
• Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7-10 minutes.
• When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining ½ cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
• Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
• Enjoy!

EASY TRES LECHES CAKE

Steps:

• Preheat over to 350º.
• Grease or "pam" 9x12 baking pan.
• Beat eggs in a large bowl.
• Add water and cake mix and beat 3 minutes.
• Pour batter into pan.
• Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
• Let cool to room temperature.
• Mix the 3 milks.
• Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
• Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
• Refrigerate until ready to serve.
• Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.

ARROZ CON LECHE WITH CANDIED MANGO RECIPE BY TASTY

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.

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

ARROZ CON LECHE

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.