Arroz Con Leche Cupcakes Recipes

ARROZ CON LECHE CUPCAKES

Steps:

• Preheat oven to 350°F
• In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
• Fill cupcake holders with about 1/4 cup of batter.
• Bake at 350F for 22-25 minutes.
• Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.

ARROZ CON LECHE

Steps:

• Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
• If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.