Salvadorian Arroz Con Leche Recipes

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MEXICAN RICE PUDDING ("ARROZ CON LECHE")



Mexican Rice Pudding (

Provided by Marcela Valladolid

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 8

7 cups water
1 cup long-grain white rice
One 4-inch cinnamon stick
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

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.

ARROZ CON LECHE (RICE PUDDING)



Arroz Con Leche (Rice Pudding) image

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

1-1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick (3 inches)
1 cup sweetened condensed milk
3 tablespoons raisins

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 (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

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

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

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

SPANISH ARROZ CON LECHE RECIPE



Spanish Arroz con Leche Recipe image

This creamy Spanish arroz con leche recipe is my mother-in-law's favorite. It's Spanish rice pudding done right!

Provided by Lauren Aloise

Categories     Dessert

Time 35m

Number Of Ingredients 7

1 cup of short grain rice (Arroz Bomba is what I use in Spain but Arborio also works well.)
1-2 wide slices of lemon rind
1 stick of cinnamon
1 teaspoon of ground cinnamon
1 pinch of salt
4 ¼ cups of whole milk ((1 liter) you can substitute non-dairy milks if desired )
Sugar to taste

Steps:

  • Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
  • Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
  • Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
  • When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
  • When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
  • Sprinkle a bit more cinnamon on top to decorate!

Nutrition Facts : Calories 329.48 kcal, Carbohydrate 51.38 g, Protein 11.25 g, Fat 8.45 g, SaturatedFat 4.75 g, Cholesterol 25 mg, Sodium 119.74 mg, Fiber 1.49 g, Sugar 13.82 g, ServingSize 1 serving

ARROZ CON LECHE



Arroz con Leche image

Categories     Bean     Dessert     Raw     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 10

1 cup short- or medium-grain rice
2 cups water
3 cups whole milk
1 cup heavy cream
1 large piece canela
1/2 vanilla bean, scraped, or 2 long strips lime or lemon zest
1/4 teaspoon salt
1/3 cup sugar
3/4 cup dark raisins (optional)
Freshly ground, toasted canela, for sprinkling

Steps:

  • Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn't stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)
  • Scoop into bowls, sprinkle the ground canela on top, and serve.

VENEZUELAN ARROZ CON LECHE



Venezuelan Arroz Con Leche image

This is a lovely, creamy rice pudding That's not too sweet. The recipe halves well to make two servings.

Provided by Kathy228

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup white rice, uncooked
1 cup water
3 1/2 cups milk
2 cinnamon sticks
1 lemon, zest of, grated
1/2 cup sugar
1 teaspoon salt
ground cinnamon, for garnish

Steps:

  • Cook the rice in one cup of water.
  • Boil 7 minutes, until the rice gets softer and the water is almost absorbed.
  • Add the milk, cinnamon sticks, lemon peel.
  • Gently simmer using med-low heat for 10 minutes.
  • Remove cinnamon sticks.
  • Add sugar and salt and cook for about 20 minutes stirring frequently, until pudding is creamy and the rice soft.
  • Remove from heat and refrigerate 'til cold.
  • To serve, spoon into serving bowls and sprinkle with cinnamon.

ARROZ CON LECHE (SPANISH RICE PUDDING)



Arroz Con Leche (Spanish Rice Pudding) image

Make and share this Arroz Con Leche (Spanish Rice Pudding) recipe from Food.com.

Provided by Vicki in CT

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups milk
1 cinnamon stick
3 slices lemon rind
1 pinch salt
1/2 cup short-grain white rice
3 medium egg yolks, beaten
1/3 cup sugar
1/4 cup butter
1 teaspoon ground nutmeg

Steps:

  • In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
  • When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

Nutrition Facts : Calories 373.6, Fat 19.4, SaturatedFat 11.3, Cholesterol 189.2, Sodium 186.1, Carbohydrate 42.8, Fiber 0.8, Sugar 16.9, Protein 7.6

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