This delicious Arroz Con Leche is thick, sweet and creamy, and it takes me far back to my childhood. This was a dish my mom made often, and always told us it was nutritious and good for us. There are many different variations of this delicious rice pudding, some like it with evaporated milk and sweetened condensed milk and some like it with plain milk and sweetened with sugar of choice. When I make Arroz Con Leche I use whole milk, turbinado sugar (slight molasses flavor) cinnamon sticks, whole cloves, golden raisins and vanilla extract until it's thick and creamy. After serving it, I like to top it with a pinch of ground cinnamon and enjoy it as a dessert, snack or breakfast. This Arroz Con Leche can be enjoyed with your favorite side or enjoyed alone and can be refrigerated for 1 to 2 days. Whether hot or cold this amazing dessert can be enjoyed anytime of the year, but always so perfect on a cold, rainy or chilly day.❤
INGREDIENTS----------------
3 1/2 C. water
1 C. rice (I used Jasmine rice rinsed well)
2 long cinnamon sticks (broke in half)
2 whole cloves (discard before serving)
1/8 tsp salt
3 1/2 C. whole milk
3/4 C. Turbinado sugar (or your choice as needed)
2 Tbsp Maseca corn flour (NOT corn starch) (optional)
1/2 C. water for Maseca slurry
1/2 tsp vanilla extract
1/3 C. golden raisins (optional)
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
EMAIL (For business Only)
guzman_rachel@yahoo.com
#arrozconleche
#mexicanricepudding
#mexicanatoledearroz