Ingredients with Measurements:
- 1 cup of white rice
- 4 cups of water
- 1 cinnamon stick
- 1 can of sweetened condensed milk
- 1 can of evaporated milk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Ground cinnamon for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Step-by-step instructions:
1. Rinse the rice under cold water until the water runs clear.
2. In a large pot, bring the water and cinnamon stick to a boil.
3. Add the rice to the pot and reduce the heat to low. Cover the pot and let the rice simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender.
4. Remove the cinnamon stick from the pot and stir in the sweetened condensed milk, evaporated milk, vanilla extract, and salt.
5. Cook the rice pudding over low heat, stirring frequently, for 20-25 minutes or until the pudding has thickened.
6. Remove the pot from the heat and let the pudding cool for 10-15 minutes.
7. Serve the rice pudding in individual bowls and sprinkle ground cinnamon on top for garnish.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 8g
Carbohydrates: 74g
Protein: 10g
Sodium: 260mg
Sugar: 45g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or coconut milk can be used instead of evaporated milk.
Variations:
- Add raisins or chopped nuts to the rice pudding for extra texture and flavor.
- Use coconut milk instead of evaporated milk for a tropical twist.
- Add a splash of rum or brandy for a boozy version of the rice pudding.
Tips and tricks:
- Stir the rice pudding frequently to prevent it from sticking to the bottom of the pot.
- If the rice pudding is too thick, add a splash of milk to thin it out.
- For a creamier texture, use arborio rice instead of white rice.
Storage instructions:
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice pudding, add a splash of milk to the pudding and heat it up in the microwave or on the stove.
Presentation ideas:
Serve the rice pudding in individual bowls and sprinkle ground cinnamon on top for garnish.
Garnishes:
Ground cinnamon
Pairings:
Arroz con leche pairs well with fresh fruit, such as sliced bananas or strawberries.
Suggested side dishes:
This recipe can be served as a dessert on its own.
Troubleshooting advice:
- If the rice pudding is too thick, add a splash of milk to thin it out.
- If the rice pudding is too thin, continue to cook it over low heat until it thickens.
Food safety advice:
Make sure to store any leftover rice pudding in the refrigerator and consume it within 3 days.
Food history:
Arroz con leche is a traditional dessert in many Latin American countries, including Mexico, Puerto Rico, and Cuba.
Flavor profiles:
Arroz con leche is sweet and creamy with a hint of cinnamon.
Serving suggestions:
Serve the rice pudding in individual bowls and sprinkle ground cinnamon on top for garnish.
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Region: Spanish