MEXICAN RICE PUDDING
One of the most popular sweet desserts we have in our Mexican culture is the Mexican Rice Pudding "Arroz con leche", which, as with the other candies or desserts I mentioned above, is all natural, easy to make and very delicious. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
- Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
Nutrition Facts : Calories 191 kcal, Carbohydrate 41 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE
This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!
Provided by Dachshund Lover
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.
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 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
MEXICAN RICE PUDDING (ARROZ CON LECHE)
My grandmother use to make this for us when we were little. It was so sweet and so good. Comfort food, especially on a cold winter morning....
Provided by babygirl65
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
- Add the rice, lower the flame and simmer covered for 15 minutes.
- Add sugar and condensed milk and simmer for about 3 to 5 more minutes.
- Add vanilla and remove from heat.
- Serve warm in custard dishes, you can add raisins if you like.
Nutrition Facts : Calories 546.1, Fat 11.5, SaturatedFat 6.7, Cholesterol 37.4, Sodium 146.8, Carbohydrate 95.7, Fiber 0.7, Sugar 58.8, Protein 14.1
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 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.
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