Saturday, January 16, 2016

Rice Pudding (Arroz con Leche)

Rice pudding is a creamy dessert made from rice, milk and other flavorings. Beaten eggs can be added after the rice is tender for added richness. Arborio and other short-grain rices make a thick and sticky pudding while the long grain rice will produce slightly drier and chewier pudding. Here is my version of rice pudding. I want mine thicker so I added glutinous rice.

  • 1/2 cup white rice
  • 1/4 cup glutinous/sweet rice
  • 2 1/2 cups water 
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3/4 cup evaporated milk
  • 1/2 cup condensed milk 
  • 1/4 cup of raisins (optional) 
  • ground cinnamon for dusting 

  1. Soak raisins in water. Set Aside.
  2. In a medium heavy bottomed saucepan combine rice, and water. Cook over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice absorbed all the water.
  3. Add the milk, stirring constantly to prevent the rice from sticking to the bottom of the pan. 
  4. When the rice is tender (al dente) remove and add the sugar, vanilla extract, and ground cinnamon. 
  5. Cook until the rice pudding thickens.
  6. Remove from heat and add the raisins. 
  7. Serve while hot or cold into a serving bowl. Topped with some cinnamon powder.


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