Rice Pudding Mexican Style Arroz Con Leche Recipes

Steps:

• 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.

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

Steps:

• In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
• Add the rice, lower the flame and simmer covered for 15 minutes.
• Add sugar and condensed milk and simmer for about 3 to 5 more minutes.
• Add vanilla and remove from heat.
• Serve warm in custard dishes, you can add raisins if you like.

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Steps:

• In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
• Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
• Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
• Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

Steps:

• Take a small pot and add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside.
• In a large saucepan, over medium heat place the rice and the cinnamon water and cook for 5 minutes.
• Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
• Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.

Steps:

• Combine water and rice in a bowl. Let soak, at least 30 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

Steps:

• In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed., Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.

Steps:

• In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
• Remove from stove. Stir in all the remaining ingredients, mixing well.
• Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
• Pour into individual dessert dishes or disposable cups.
• Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
• If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).