Arroz con Leche

ARROZ CON LECHE (RICE PUDDING)

Time: About 1.5 hours

Serving Size: approximately 8

Ingredients:

• ½ cup white rice (Peal/Valencia preferably)

• 1½ cup water

• Quarter-size piece of lime rind

• 1 cinnamon stick

• 1 liter whole milk (about 4 cups)

• 1 cup white sugar

• ¼ tsp. salt

• 1 tsp. vanilla

• Cinnamon powder (optional)

Directions:

1. Clean the rice (swirl it in water and strain 3-4 times, or until the water runs clear) then place it in a large saucepan with the water, lime rind, and cinnamon stick.

2. Bring rice to a boil on high heat, then immediately bring to low heat and cover for about 15-20 minutes, until the rice softens.

3. Add the milk, salt, and sugar.

4. Bring to a boil on high heat again, then immediately bring to medium-low heat.

5. Cook until it thickens (about 45-60 minutes), stirring occasionally and scraping the bottom of pot with the mixing spoon to prevent rice from sticking to the bottom and burning.

6. Remove from heat and stir in the vanilla.

7. Pour into a serving bowl, or individual bowls, and powder with cinnamon (optional).

8. Can be served warm or cold.

Variations:

• Instead of whole milk, use 1 can of evaporate milk diluted with 2¼ cups water.

• Instead of whole milk and sugar, use 1 can of sweetened condensed milk diluted in 3 cups of water.

• To serve arroz con leche in a Spanish style, instead of cinnamon powder, sprinkle white sugar over the pudding and toast it under a broiler or with a torch.

Notes & Comments:

• Valencia and other sticky rices are usually best for this dessert, but any white rice would work.

• When you add the milk, watch it carefully as it comes to a boil because it can easily boil over easily (I know from experience). If it begins to bubble heavily, immediately remove the pot from the heat until it levels out, then resume.

• The lime rind is powerful, so using a quarter-sized slice is a good start. Using a bigger slice for more lime flavor if you prefer.

• I'd recommend serving with the cinnamon powder on the side.

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Receta Original

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ARROZ CON LECHE

½ taza de arroz

1½ taza de agua

1 pedazo de cáscara de limón

1 rama de canela

1 litro de leche

1 taza azúcar blanca

¼ cdta. de sal

1 cdta. de vainilla

Canela en polvo

        Lave el arroz y póngalo a cocina con el agua, limón y canela en rama hasta que se ablande. Añádale la leche, sal y azúcar. Déjelo cocina a fuego mediana hasta que espese, aproximadamente una hora. Revuélvalo de vez en cuando para que no se pegue en el fondo. Viértalo en la dulcera y polvoréelo con canela. De aproximadamente 8 raciones.

        Con leche evaporada, use una lata de leche evaporada diluida en 2¼ tazas de agua.

        Con leche condensada, use una lata de leche condensada diluida en 3 taza de agua. No use azúcar.

        De acuerdo con esta receta básica pueden hacerse distintas combinaciones de arroz con leche, usando leche de vaca combinada con evaporada, condensada o con las tres a la vez. Siempre debe ablandarse el arroz en agua antes de añadir la leche.

        Para servir el arroz con leche a la española, polvoréelo con azúcar después de ponerla en la dulcera, y queme el azúcar con una plancha o salamandra caliente.