Chachas Arroz Con Leche Cuban Rice Pudding Recipes

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Arroz con Leche (Mexican Rice Pudding) image

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

Provided by rorozco

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 10

Number Of Ingredients 7

Ingredients

4 cups water
½ cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches ground cinnamon

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.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g

CHACHA'S ARROZ CON LECHE: CUBAN RICE PUDDING

Chacha's Arroz Con Leche: Cuban Rice Pudding image

Growing up, my aunt ChaCha cooked 6 nights a week for 6-8 people. She used traditional Cuban recipes, made EVERYTHING from scratch and bought everything fresh. This is my all time favorite dish.

Provided by Chef Chessie

Categories Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup rice
1 teaspoon vanilla
1 cinnamon stick
lemon zest (optional)
1 1/2 cups water
4 1/4 cups milk
1 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon

Steps:

Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
Add milk, salt, and sugar.
Cook over medium flame stirring occasionally until it thickens (about 1 hour).
Turn over into a Pyrex-type dish & powder with cinnamon.
I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
Serve warm or chilled.

Nutrition Facts : Calories 301.2, Fat 6.4, SaturatedFat 4, Cholesterol 24.2, Sodium 184, Carbohydrate 54.7, Fiber 0.5, Sugar 33.4, Protein 6.8

RICE PUDDING "CUBAN STYLE" - ARROZ CON LECHE

Rice Pudding

Make and share this Rice Pudding "cuban Style" - Arroz Con Leche recipe from Food.com.

Provided by Cookin for 3

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup rice (california pearl rice valenciano small grain)
1 1/2 cups water
1 -2 lemon peel strip (for zest)
1 cinnamon stick
3 cups milk
1 (14 ounce) can condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
cinnamon, powder

Steps:

In a nice size pot, place the rice in water, lemon peel, and cinnamon stick until the rice is fully cooked. Make sure to remove the peels & cinnamon stick before adding the rest of the ingredients.
Please stir in the milk "room temperature", vanilla, salt and condensed milk while adding them, as it may stick to the bottom of the pot.
Let it cook at Medium-Low temperature until it thickens, approximately 1 hour. Continue to stir frequently.
Let your guests choose to add cinnamon powder.

ARROZ CON LECHE

Arroz con Leche image

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

Ingredients

2 ¼ cups water
1 ½ cups short grain rice
1 (1/4 inch x 3 inch) strip lime peel
½ cup water
1 cinnamon stick
2 tablespoons anise seed, crushed
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 tablespoon vanilla extract
¼ teaspoon salt
¾ cup raisins

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

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