Trigo Con Leche Recipes

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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

TRIGO CON LECHE



Trigo Con Leche image

Note: You need to soak the bulgur for this dish. This recipe can be used for a breakfast dish or as a dessert. It says to add less sugar for a main breakfast or dinner dish, more sugar to serve as a dessert. If you are on a no sugar diet substitute sugar for sweetener of your choice. Add sweetener after you have removed it from the heat. The PREP time is 2 hours, 5 minutes but this is to soack the bulgur. Recipe from dominicancooking.com

Provided by Ck2plz

Categories     Breakfast

Time 3h

Yield 6 serving(s)

Number Of Ingredients 8

2 cups bulgur
4 cups evaporated milk
4 cinnamon sticks
1/2 cup raisins
1 teaspoon clove powder
1 pinch Anjou pear, grated lime peels
1 cup sugar (you may not use all of it)
salt

Steps:

  • Saok the bulgur in 6 cups of water for at least.
  • 2 hours ( you can leave it overnight in the refrigerator).
  • Place the bulgur and water from soaking and cinnamon in a heavy pot adn boil over medium heat for 5 minutes (add an extra cup of water if it looks like it might need it).
  • Add the milk, clove powder, raisins, a pinch of salt, lime peels and sugar to taste.
  • Cook over low eat until aquires a pudding-like consistecy (10 minutes approximately). stirring frequently to prevent it from burning.
  • Serve warm if you are using it as a breakfast dish or servein individual bowls and chill to serve as dessert.

Nutrition Facts : Calories 551, Fat 13.4, SaturatedFat 7.8, Cholesterol 48.7, Sodium 188.5, Carbohydrate 95.4, Fiber 9.1, Sugar 40.6, Protein 17.6

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  • Soak the bulgur: Mix bulgur and 6 cups of water. Let it rest for at least two hours (you can leave it overnight in the fridge).
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