Arroz Con Leche (Mexican Rice Pudding) Recipe :-Arroz with Leche, often known as Mexican rice pudding, is a Mexican dessert that is both reassuring and straightforward, and it is certain to satiate any want for something sweet. There are only six components required to make it, and it can be served either hot or cold.
Arroz Con Leche (Mexican Rice Pudding) Recipe
What is Arroz con Leche?
- Mexican rice cake, or arroz con leche, will always make me think of my family. Long-grain white rice, sugar, milk, and cinnamon sticks are all you need to make this simple, comforting treat.
- People eat it all year, whether it’s hot or cold.
- There are a lot of different ways to make arroz con leche. There are recipes that use whole milk, evaporated milk, sweetened condensed milk, and even recipes that use all three!
- As little trouble as possible is something I like, and this is exactly how my mom makes it. This recipe only needs six easy-to-find items that you probably already have in your kitchen.
Ingredients:
1 . Milk
- If you want a creamy and thick consistency, whole milk is the ideal option, although 2% milk will also work.
2 . Sugar:Â
- If you are looking for a milk that has a creamy and thick consistency, whole milk is the best option; however, 2% milk will also work.
3 . Rice:
- Rice with long grains is the finest option. In addition, varieties such as jasmine and basmati are effective.
4 . Cinnamon:
- We will need two cinnamon sticks for this. The cassia variety or the ceylon variety both work very well.
5 . Salt:
- All of the sweetness in this recipe is balanced out by the addition of a pinch of salt.
How to Make Arroz con Leche:
- To prepare the rice, heat the water, rice, cinnamon sticks, and salt in a Dutch oven or a big saucepan. Mix all of the ingredients together. Bring it to a boil, then after 15 minutes, reduce the heat to low, cover, and continue cooking.
- Mix in the sugar and milk: After stirring in the sugar and milk, bring the mixture back up to a boil. Cook the arroz con leche for twenty-five to thirty minutes, stirring it frequently, until it has reached the desired consistency of being thick.
- Provide: You may either serve it cold in bowls with the toppings of your choice or you can refrigerate it for two hours.
Instructions:
- A big pot or Dutch oven should be used to combine the water, rice, cinnamon sticks, and salt.
- The heat should be set at medium-high. Bring to a boil, drop the heat to a low setting, cover, and continue cooking for fifteen minutes.
- After stirring, add the sugar and milk. To thicken the mixture, bring to a boil, then reduce the heat to low and continue cooking for 25 to 30 minutes while stirring frequently.
- Keep in the refrigerator for two hours before serving cold, or serve warm.
- In the event that you so wish, garnish with ground cinnamon, chopped almonds, or raisins.
Notes:
- There is a recommendation for either whole or 2% milk. There is no way I would suggest using skim or nonfat milk.
- The use of a milk substitute such as almond, soy, oat, or cashew milk has not been utilized in the testing of this recipe; nevertheless, I am confident that it would be successful!
- Mix-ins: If you would like to integrate a mix-in, such as raisins or another type of dried fruit, I suggest incorporating it at the same time that you incorporate the milk.
- With the addition of freezing, it can be kept in the refrigerator for five to six days if it is stored in an airtight container. It is also possible to freeze it for up to three months in a container that is safe for the freezer. Be warned, however, that the texture could undergo a minor alteration when it is warmed.
- Reheating: The easiest way to reheat it is in a bowl placed in the microwave or in a saucepan that is placed on the stove.
- Since it will have thickened in the refrigerator, you might find that you need to add a little bit of milk or water to it.
Storage:
1 . Storing and Freezing
- It is possible to keep arroz con leche in the refrigerator for up to six days if it is stored in an airtight container.
- It is also possible to freeze it for up to three months in a container that is safe for the freezer. Be warned, however, that the texture could undergo a minor alteration when it is warmed.
2 . Reheating
- If you want to reheat it, the best way to do so is in a bowl in the microwave or in a saucepan on the stove. It is possible that it has thickened a little bit too much in the refrigerator, so you should add a splash of milk or water to it.