Best Arroz Con Leche Y Pasas Recipes
MEXICAN RICE PUDDING
One of the most popular sweet desserts we have in our Mexican culture is the Mexican Rice Pudding "Arroz con leche", which, as with the other candies or desserts I mentioned above, is all natural, easy to make and very delicious. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
- Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
Nutrition Facts : Calories 191 kcal, Carbohydrate 41 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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
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.
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History:
The origins of arroz con leche y pasas can be traced back to the Moorish invasion of Spain in the 8th century. The Moors brought with them a love of rice and spices, which they combined with the local ingredients to create new dishes. The first written recipe for arroz con leche was recorded in 1252 by the Andalusian scholar Al-Maqqari in his book "The Pleasant Book of Fruits and Cookery." Over time, the dish spread to Latin America and the Caribbean through Spanish colonization. In these regions, the dish has been adapted and modified to include local ingredients and flavors, but the basic recipe remains the same.Ingredients:
The traditional ingredients for arroz con leche y pasas include:- 1 cup of white rice
- 4 cups of milk
- 1 cup of sugar
- 1 cinnamon stick
- 1 cup of raisins
Variations:
There are many variations of arroz con leche y pasas, which reflect the regional and cultural differences in the countries where it is enjoyed. Some common variations include:- Coconut milk - in some countries, coconut milk is used instead of regular milk to give the dish a tropical flavor
- Condensed milk - in some versions of the dish, sweetened condensed milk is used instead of sugar to sweeten the rice pudding
- Nuts - some people like to add toasted nuts, such as almonds or pecans, to their arroz con leche y pasas for additional crunch
- Citrus zest - adding a bit of lemon or orange zest can give the dish a bright, citrus flavor
Instructions:
To make arroz con leche y pasas, follow these steps:- Rinse the rice under cold water until the water runs clear. This removes any excess starch and ensures that the rice won't get too gummy when cooked.
- In a medium saucepan, combine the rice, cinnamon stick, and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes or until the water has been absorbed.
- Add the milk and sugar to the saucepan with the rice. Stir to combine and bring to a simmer. Cook for about 20-25 minutes or until the rice is tender and the mixture has thickened. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Stir in the raisins and cook for an additional 5-10 minutes, or until the raisins are plump and the pudding is thick and creamy.
- Remove the cinnamon stick and serve the arroz con leche y pasas warm or chilled.