Cookbook:Arroz con Leche

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Cookbook | Ingredients | Recipes

Arroz con leche - creamed rice. Serves 4-6.

Ingredients[edit]

Procedure[edit]

  1. Put the rice in a strainer and rinse it until the water runs clear.
  2. Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed.
  3. Add the milk, the sticks of cinnamon, and the lemon peel. Boil on a moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5 to 6 minutes until the rice is softer, stirring often with a wood spoon.
  4. Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1 to 2 more minutes, stirring often.
  5. Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate.

Notes, tips, and variations[edit]

  • Soy milk, rice milk, or almond milk can be used instead of milk.
  • Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams.