CHOCOLATE RICE PUDDING
Steps:
- Place milk, rice, sugar, and salt in a medium saucepan or skillet. Bring to a boil while stirring constantly. Lower the heat to medium-low and let simmer uncovered for 6 minutes, stirring occasionally.
- After 6 minutes, take a spoon and whisk a couple of tablespoons of the rice mixture into the beaten eggs.
- Whisk the eggs into the skillet and combine. Let cook for an additional minute to thicken.
- Take off the heat and add in the chocolate, butter, cinnamon, and vanilla.
- Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!
Nutrition Facts : Calories 457 kcal, Carbohydrate 51 g, Protein 12 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 261 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving
MEXICAN RICE PUDDING ("ARROZ CON LECHE")
Steps:
- Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
MEXICAN RICE PUDDING
Make and share this Mexican Rice Pudding recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
- Add the rice and return to a boil, stir once, cover and cook for 20 min.
- Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
- Take from the heat and remove the cinnamon and zest.
- Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
- Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
- Preheat the broiler and dot the top of the pudding with the butter.
- Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
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
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
MEXICAN CHOCOLATE PUDDING
The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
AZTECA COCOA RICE PUDDING
The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom who was hated by the other gods for giving cacao to humans. The seeds had so much value they were used as a form of currency. Originally prepared only as a drink, chocolate was served bitter and spicy. Often this gift from the gods was reserved for royalty and religious leadership. It was believed to give strength and so was added to a soldier's rations. Later it was seen as an aphrodisiac which made it much more popular. I have used their spirit as inspiration for this sweet and spicy rice pudding.
Provided by E.D.
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine water, rice, and cinnamon in a large pot; bring to a boil. Reduce heat to medium low, cover pot, and simmer until all the water has been absorbed, about 20 minutes.
- Mix milk, sugar, cocoa powder, cayenne pepper, and vanilla extract into rice mixture, increase heat to high; cook, stirring constantly, until thickened, 5 to 10 minutes.
- Remove pot from heat and pour pudding into a large glass bowl; let sit for 30 minutes before serving.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 68.7 g, Cholesterol 4.9 mg, Fat 2.4 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 32.3 mg, Sugar 28.1 g
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