Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 cinnamon stick
- 1 can of sweetened condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of whole milk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Ground cinnamon for garnish
Special equipment needed:
- Medium-sized pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a medium-sized pot, bring the 2 cups of water and cinnamon stick to a boil.
3. Add the rice and salt to the pot, stir, and cover with a lid.
4. Reduce the heat to low and let the rice simmer for 18-20 minutes or until the water has been absorbed and the rice is tender.
5. Remove the cinnamon stick and add the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract to the pot.
6. Stir the mixture until well combined and bring it to a simmer over medium heat.
7. Reduce the heat to low and let the mixture cook for an additional 10-15 minutes, stirring occasionally until it thickens.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Serve the arroz con leche warm or chilled, garnished with ground cinnamon.
Time:
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 7g
Carbohydrates: 54g
Protein: 10g
Sodium: 220mg
Sugar: 38g
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 arroz con leche for added texture and flavor.
- Use different spices such as nutmeg or cardamom instead of cinnamon.
- Make a chocolate version by adding cocoa powder or chocolate chips to the mixture.
Tips and tricks:
- Stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
- If the arroz con leche is too thick, add more milk to thin it out.
- For a creamier texture, use heavy cream instead of whole milk.
Storage instructions:
Store the arroz con leche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the arroz con leche on the stovetop over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the arroz con leche in individual bowls or cups and sprinkle ground cinnamon on top for a pop of color.
Garnishes:
Ground cinnamon
Pairings:
Arroz con leche pairs well with fresh fruit such as sliced bananas or strawberries.
Suggested side dishes:
Arroz con leche can be served as a dessert on its own or with a side of cookies or churros.
Troubleshooting advice:
- If the arroz con leche is too thin, cook it for a few more minutes until it thickens.
- If the rice is still hard after cooking, add more water and continue cooking until tender.
Food safety advice:
- Make sure to store the arroz con leche in the refrigerator and consume within 3 days.
- Use clean utensils and cookware when preparing the recipe.
Food history:
Arroz con leche is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
Creamy, sweet, and spiced with cinnamon.
Serving suggestions:
Serve the arroz con leche as a dessert after a meal or as a sweet snack.
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, Vanilla, Vanilla-Scented