Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 cinnamon stick
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of whole milk
- 1 teaspoon of vanilla extract
- 1/2 cup of sugar
- 1/4 cup of water
Special equipment needed:
- Medium-sized pot
- Wooden spoon
- Saucepan
- Whisk
- Ramekins or small bowls
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a medium-sized pot, add the rice, water, and cinnamon stick. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes or until the rice is cooked and the water has been absorbed.
4. In a separate saucepan, add the condensed milk, evaporated milk, whole milk, and vanilla extract. Whisk together over medium heat until well combined.
5. Add the cooked rice to the milk mixture and stir well.
6. Cook over low heat for 20 minutes or until the mixture thickens, stirring occasionally.
7. In a separate saucepan, add the sugar and water. Cook over medium heat until the sugar dissolves and turns into a caramel color.
8. Pour the caramel into the ramekins or small bowls.
9. Pour the rice pudding mixture over the caramel.
10. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 65g
Protein: 8g
Sodium: 120mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or coconut milk can be used instead of whole milk.
Variations:
- Add raisins or chopped nuts to the rice pudding mixture.
- Add a pinch of nutmeg or cardamom for extra flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Stir the rice pudding mixture occasionally to prevent it from sticking to the bottom of the pot.
- Use a non-stick saucepan for the caramel to prevent it from burning.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave for 30 seconds or until warm.
Presentation ideas:
Serve in individual ramekins or small bowls.
Garnishes:
Sprinkle with cinnamon or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
None
Troubleshooting advice:
- If the rice pudding mixture is too thick, add more milk.
- If the caramel is too thick, add more water.
Food safety advice:
- Make sure to refrigerate the rice pudding immediately after cooking.
- Do not leave the rice pudding at room temperature for more than 2 hours.
Food history:
Arroz con Leche is a traditional dessert in many Latin American countries, including Mexico, Peru, and Colombia.
Flavor profiles:
Creamy, sweet, and slightly spiced.
Serving suggestions:
Serve cold or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Sweet, Creamy, Nutty, Caramelized