Cookbook:Rice with Milk (Arroz con Leche)

Cookbook | Ingredients | Recipes

Arroz con leche is a sweet dish of creamed rice.

Ingredients

For 4–6 servings:

• 1 cup of uncooked rice
• 2 cups of water
• 7 cups of milk
• 2 cinnamon sticks
• 2 cups of sugar or fruit syrup
• ½ tsp of salt
• Outer peel of 1 lemon (remove white pith)
• Cinnamon powder
• Mint leaves (optional, for garnish)

Procedure

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

• 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.