Best 3 Mexican Rice Pudding Arroz Con Leche Recipes
**Mexican Rice Pudding: A Culinary Delight with a Twist**
Embark on a culinary journey to savor the delectable flavors of Mexican rice pudding, also known as "Arroz con Leche." This traditional dessert holds a special place in the hearts of many, captivating taste buds with its creamy texture, aromatic spices, and the harmonious blend of rice and milk. Originating in Spain, this dish has undergone a delightful transformation in Mexico, resulting in a unique and flavorful variation. Discover the secrets behind this cherished recipe, along with variations such as baked rice pudding and a refreshing chilled version, perfect for warm summer days. Indulge in the comforting goodness of Mexican rice pudding, a dessert that promises to tantalize your senses and leave you craving for more.
MEXICAN RICE PUDDING ("ARROZ CON LECHE")
Steps:
- Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE
This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!
Provided by Dachshund Lover
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your Mexican rice pudding. Choose high-quality rice, creamy milk, and aromatic spices for the best results.
- Cook the rice perfectly: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will make the pudding mushy, so be careful not to overcook it.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the pudding from burning on the bottom. A Dutch oven is a great option for making Mexican rice pudding.
- Stir the pudding frequently: Stirring the pudding frequently will help to prevent it from sticking to the bottom of the pot and will also help to distribute the heat evenly.
- Let the pudding cool slightly before serving: Mexican rice pudding is best served slightly warm or at room temperature. Letting it cool slightly before serving will help to prevent it from being too hot to eat.
Conclusion:
Mexican rice pudding is a delicious and versatile dessert that is perfect for any occasion. It can be served warm or cold, and it can be topped with a variety of fruits, nuts, and spices. You can also use different types of rice, milk, and spices to create your own unique version of this classic dessert recipe.
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