I thought of making an Arroz Con Leche for Hope's birthday because I was looking for a simple and time saving dessert since was cooking by myself for a crowd of 40. While we're no strangers to rice puddings in India with our Phirni, this creamy,delicious comfort food had a distinct Mexican touch with it's use of Cinnamon.
While it can eaten warm, I chose to serve it chilled. It was generally appreciated by everyone. Give it a try!
ARROZ CON LECHE
Ingredients:
1 litre of full fat milk
1 -2 cinnamon sticks
1/4 tsp ground cinnamon
2 strips of Orange zest
100 gms sugar
1 pinch of salt
150 gm uncooked rice
400 gm can of condensed milk
1 tbsp butter
ground cinnamon to serve
2 strips of Orange zest
100 gms sugar
1 pinch of salt
150 gm uncooked rice
400 gm can of condensed milk
1 tbsp butter
ground cinnamon to serve
Method:
Reserve 1 cup of milk and keep asideHeat the remainder of the milk,cinnamon sticks, ground cinnamon, Orange zest,sugar and salt. Bring to a boil, uncovered. When it starts to boil reduce the heat to low, add rice and cook for 10 - 15 more minutes or until milk is almost evaporated.
Add another half cup of the reserved milk and stir constantly till almost absorbed.
With the last ½ cup of milk also add the condensed milk; cook for 2 -3 minutes, or until it thickens to desired consistency. Be aware that as the rice cools it thickens. Turn off the heat.
Add in the butter and stir to incorporate.
Serve hot, warm, or cold sprinkled with ground cinnamon to taste. Enjoy!
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