Best Arroz Con Leche Y Pasas Recipes
ARROZ CON LECHE
Steps:
- Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
- After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
- While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
- Let cool uncovered.
- Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.
ARROZ CON LECHE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable). Add the sugar off the heat and stir to combine. Strain the milk from the rice, reserve it and discard the cinnamon sticks. Let the milk cool. Puree the rice. Place the cooled, reserved milk in the cream whipper to make a foam. Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center. Sprinkle with cinnamon.
MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- To finish:
- Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
- Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
- Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.;
- FOR THE RICE:
- Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.;
- TO FINISH:
- Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
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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Arroz con leche y pasas is a sweet dessert dish that originated in Spain and is enjoyed in many Latin American and Caribbean countries. It is a creamy rice pudding that is flavored with cinnamon and sweetened with sugar. The addition of raisins gives it a chewy texture and adds an additional layer of sweetness.
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.