Arroz con Leche (Spanish rice pudding) is the first thing that appears to most people’s mind when it arrives to a delightul dish. Today, we are going to tell you instructions on preparing a delicious Arroz con Leche (Spanish rice pudding).
We hope you got benefit from reading it, now let’s go back to arroz con leche (spanish rice pudding) recipe. To make arroz con leche (spanish rice pudding) you only need 9 ingredients and 4 steps. Here is how you cook that.
First of all, below are the ingridients that you should prepare to make Arroz con Leche (Spanish rice pudding):
- Prepare 1/2 cup of arroz de grano corto (short grain rice).
- Take 1 1/2 cup of agua (water).
- Prepare 1 of cascara de limon (lemon peel).
- Use 1 of rama de canela (cinnamon stick).
- Provide 1 liter of leche (milk).
- Provide 1 cup of azucar blanca (sugar).
- You need 1/4 tsp of sal (salt).
- Provide 1 of canela en polvo (powder cinnamon).
- Use 1 tbsp of vainilla (vanilla) -OPTIONAL.
After preparing the ingridients, now we are ready to make our delightful Arroz con Leche (Spanish rice pudding):
- Place the rice, water, cinnamon stick and lemon peel in a medium saucepan and bring to a boil over medium heat until rice is cooked..
- Then add the milk, salt and sugar. Stir often to keep from sticking to the bottpm of the pot..
- Cook until you get a creamier texture. When finished remove from pan and sprinkle the top with powder cinnamon..
- Variations: You can use sweetened condensed milk or evaporated milk instead of regular milk, or u can mix them up, depending on the texture you wish to achieve..
This creamy dessert may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight. A creamy Spanish rice pudding recipe from my mother-in-law Antonia. Her Spanish arroz con leche recipe is the very best, with cinnamon and lemon zest! Her arroz con leche recipe is the perfect blend of cinnamon, sugar, and silky Spanish rice. You'll try it once and be a fan for life!
Recipe : Arroz con Leche (Spanish rice pudding)
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