[CnD] arroz con leche

Regina Marie reginamariemusic at gmail.com
Thu May 14 08:15:41 EDT 2015

The water cooks and softens the rice. This is an old-fashioned recipe passed down. In traditional Mexican cooking, the "discarded" rice water was used for many other things and not thrown away.  There are some drinks made with it and it is considered good for the skin and hair. 

Regina Marie
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-----Original Message-----
From: juana via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, May 13, 2015 6:04 PM
To: recipe-oasis at yahoogroups.com; recipes at yahoogroups.com; cookinginthedark at acbradio.org
Subject: [CnD] arroz con leche

arroz con leche - mexican rice pudding

courtesy marcela valladolid from the show mexican made easy on food network

total time 43 minutes
cooking time38 minutes
prep time 5 minutes
yields 4 servings

7 cups water
1 cup long grain white rice
1/4 inch cinnamon stick
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
1 cup whole milk
3.4 cup golden raisins (optional)
ground cinnamon for dusting
i am adding  2 bananas for garnish or to mix in as you wish

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. slice the bananas in to round thin slices and garnish over the top of each serving or mix in like you would for cereal.

be blessed,
juana :d

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