Arroz Con Leche Recipe
Summary
Ingredients
| Rice | 1 Cup (16 tbs) | |
| Milk | 5 1⁄2 Cup (88 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Powdered cinnamon | 1 Teaspoon | |
| Butter | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Vanilla bean/1 teaspoon vanilla extract | 1 |
Nutrition Facts
Serving size
Calories 582 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 7.8 g39%
Trans Fat 0 g
Cholesterol 39.1 mg13%
Sodium 191.1 mg8%
Total Carbohydrates 105 g35%
Dietary Fiber 1.8 g7%
Sugars 66.5 g
Protein 13 g26.8%
Vitamin A 8.3% Vitamin C 0.08%
Calcium 38.5% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
Drain and rinse under cold water.
Bring milk to a boil with vanilla.
When milk is boiling, pour in scalded rice slowly so that boiling is not interrupted.
Add butter, sugar, and salt.
Let boil hard for 5 minutes, then cover and reduce flame to very low (or protect rice from burning by placing asbestos pad over moderate flame).
Cook slowly, covered, until rice is done (about 1 hour).
Check after 20 minutes to see whether more milk should be added; if rice is dry, add boiling milk.
When pudding is cooked, rice grains should be.
soft but separate in a creamy thick sauce.
Remove vanilla bean and pour pudding into serving dish to cool.
When cool, powder with a little cinnamon.
note: For variation, substitute a cinnamon stick and a small piece of orange peel for the vanilla.
Tie the orange peel in cheesecloth and remove it when pudding is cooked.
Chef
