RICE PUDDING (ARROZ CON LECHE)
Deliciously creamy rice pudding (arroz con leche) is a no fail EASY one pot recipe with minimal ingredients and only 3 steps! Find out how to make old fashioned rice pudding right at home with our popular family recipe. It gets rave reviews from everyone we serve it to.
Provided by Karina
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Combine the milk, rice, sugar, cinnamon, vanilla and raisins (sultanas) in a large saucepan. Bring to a boil over medium-high heat, mixing occasionally.
- Reduce heat to low and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, until thick and creamy (about 15-20 minutes).
- Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.
- Pour the rice among serving bowls; sprinkle with extra ground cinnamon (or cinnamon sugar), and raisins (or sultanas). Serve immediately.
Nutrition Facts : Calories 345 kcal, Carbohydrate 52 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 105 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
RICE PUDDING WITH RAISINS AND CINNAMON (ARROZ CON LECHE)
Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan.
- Remove from heat.
- Add rice; let stand 15 minutes.
- Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
- Bring 4 cups water to boil in large saucepan.
- Add rice, lemon peel strips, and salt and return to boil.
- Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
- Drain and discard lemon peel.
- Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
- Scrape in seeds from vanilla beans; add beans.
- Bring to a boil.
- Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
- Remove vanilla beans and cinnamon sticks.
- Stir in rice, raisins and sugar.
- Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
- Spoon pudding to bowls,.
- Sprinkle with ground cinnamon and grated lemon peel.
- Garnish with cinnamon sticks, if desired.
Nutrition Facts : Calories 483.4, Fat 11.1, SaturatedFat 6.5, Cholesterol 37.4, Sodium 302.4, Carbohydrate 83.4, Fiber 1.6, Sugar 40.1, Protein 13.8
CREAMY CINNAMON RICE PUDDING
If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!
Provided by TINYCHEF
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g
QUICK RICE AND RAISIN PUDDING
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
CINNAMON-RAISIN RICE PUDDING
Rice pudding may sound like an odd dessert, but it's so good! -Irene Schroeder, Hubbard, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 502 calories, Fat 19g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 118mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 3g fiber), Protein 13g protein.
CINNAMON RICE PUDDING
creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.
Provided by deborah.junger
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and a pinch of salt.
- add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
- in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
- on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
- add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
- in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
- remove pot from heat and remove cinnamon sticks.
- add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
- Fold in raisins (if desired) and butter.
- pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
- you can serve chilled or warm what ever your desire.
CINNAMON, RICE AND RAISIN PUDDING
Rice pudding is one of our favorite comfort foods! And this one, made with cinnamon, brown sugar and raisins, is one of our favorite favorites.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
- Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
- Serve topped with nuts.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
RICE PUDDING WITH RAISIN & CINNAMON SYRUP
Known as Arroz con Leche in Mexico, this is perfect served in small glasses
Provided by Sarah Cook
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
- Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
- Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
RICE PUDDING WITH RAISINS AND CINNAMON
Categories Milk/Cream Rice Dessert Kid-Friendly Raisin Spring Cinnamon Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
- Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
- Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
- Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.
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- Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
- Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
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