Basque Rice Pudding Arroz Con Leche Recipes

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.

BASQUE RICE PUDDING (ARROZ CON LECHE)

Steps:

• Bring milk to boil.
• Add rice.
• Cook on medium heat for 30 minutes.
• Then add sugar, salt, and cinnamon stick. Stir very well and cook ten minutes. Stir often and maybe the whole last ten minutes to keep ingredients from sticking to the bottom.
• Pour in large bowl and allow to cool to room temperature. If thicker pudding is desired, chill in the fridge after pudding reaches room temperature.

ARROZ CON LECHE (RICE PUDDING)

Steps:

• In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed., Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.

CHACHA'S ARROZ CON LECHE: CUBAN RICE PUDDING

Steps:

• Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
• Add milk, salt, and sugar.
• Cook over medium flame stirring occasionally until it thickens (about 1 hour).
• Turn over into a Pyrex-type dish & powder with cinnamon.
• I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
• Serve warm or chilled.

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.

ARROZ CON LECHE (MEXICAN RICE PUDDING)

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.

ARROZ CON LECHE (RICE PUDDING)

Steps:

• Combine water and rice in a bowl. Let soak, at least 30 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.