Arroz con Leche
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and keeps well, refrigerated, 4-5 days.
Ingredients
| 6 quart Water (and more as needed) |
| 12 fluid ounces Evaporated milk |
| 1 cup Brown rice |
| 3 cup Water |
| 4 tsp.. Maple syrup |
| 1/4 tsp. Ground cinnamon |
| 1/2 tsp. Vanilla extract |
| 1/4 cup, packed Raisins |
Instructions
Place the unopened can of evaporated milk in the pot and when the water boils, reduce the heat to a simmer.
Simmer for 5 hours. Add water as needed to keep the level well above the can (about a quart every hour).
Remove the can and let cool.
Place the 3 cups water in a sauce pan over high heat.
When the water boils, add the brown rice.
Reduce the heat and partially cover the rice.
Simmer for 35 to 40 minutes until the water has evaporated.
Add the evaporated milk, maple syrup, cinnamon and vanilla extract.
Simmer for 20 minutes. Stir frequently and adjust the heat so the rice does not boil too fast.
After 20 minutes, add the raisins and cook for 5 minutes until the pudding is thick and creamy.
(If you like the rice to be more mushy, add 1/2 cup water at a time and cook for an additional 5 minutes each time until the rice is the consistency you like.)
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a delicious way to improve your Mediterranean diet score. Whole grains for dessert and a point on your Med Diet Score!
Cooking the evaporated milk slowly caramelizes it and brings a deep, rich flavor that is perfect for this rice pudding. Cinnamon is the traditional spice for this great Mexican dessert recipe, but nutmeg works well also. Cook the rice as long as you like – some people like theirs a bit chewier and more like oatmeal, but you can continue to add a little water and cook for longer until the rice pudding is almost smooth.