Recipe by Dachshund Lover
This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!
Top Review by garciaJNC
GREAT RECIPE! Now, what I got frustrated with was the stirring. I kept on stirring that thing for 1 hour (I'm not exaggerating) over low heat and it was still not thickening. So what I did was I brought it to high heat and let it boil a little, then started stirring again, and THEN it thickened! I forgot to put the salt and I didn't put the lime peel. I also put only 3/4 cup of sugar and the sugar level is good. It tastes great!!! If anyone is having the same stirring problem, I think the solution is just to bring up the heat and let it boil a little, then stir. I guess the stirring over low heat is just to make sure the rice is not hard (?). Thanks for posting this one up! This is the recipe I'll use whenever I want to make some more Arroz Con Leche! :)
- 236.59 ml long-grain white rice (155 g)
- 709.77 ml water
- 3 inch cinnamon sticks or 4.92 ml ground cinnamon
- 14.79 ml very fine julienne strips lime peel (optional)
- 0.25 ml salt
- 946.36 ml milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
- 1 egg
- 354.88 ml sugar, to taste (375g)
- 78.07 ml raisins (60 g)
- 4.92 ml vanilla extract
Directions See How It's Made
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.