Arroz con Leche, Latin America's Classic Rice Pudding Dessert

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The key to great arroz con leche is cinnamon. It's that special kick that infuses and inspires the dish. While some question the logic of raisins in a dessert, the added texture gives the dish more character. Plus, it just wouldn't be Costa Rican without it. Cooking Time: 45 min Yield: 8 servings Level: Easy Prep Time: 10 minutes Ingredients

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Costa Rican Tres Leches. Tres leches cake is a favorite Costa Rican recipe- and the most delicious dessert. It's a sponge cake baked from scratch with sugar, flour, eggs, and vanilla. Add three types of milk- evaporated milk, heavy cream, and sweetened condensed milk and top with Chantilly cream for an incredibly rich flavor.

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Bring water to boil over medium-high heat in medium heavy-bottomed saucepan. Stir in rice, 1 tablespoon butter, orange rind pieces, cinnamon sticks, and salt. Reduce heat to medium and simmer, stirring from time to time, until most of the liquid is absorbed, 10 to 12 minutes. Stir in milk, sugar, dark brown sugar, raisins, and optional rum.

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Arroz con Leche. 1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes. 2. Add the evaporated milk and sugar when the rice grains begin to split open. 3. Reduce the heat to low and cook the rice mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for.

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Combine water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring to a boil, uncovered, and cook for 16-18 minutes. SEASON. Drain any remaining liquid, remove the cinnamon sticks, and return the rice to the pan over medium-high heat. SAUCE.

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After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix.

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In a paella pan or a large skillet with tall sides (2 to 3 inches), add the rice, water and salt and cook over medium heat, stirring constantly, until all of the water is absorbed and the rice.

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Prepare a saucepan. Bring the ½ cup of rice, water, 2 cups of milk, nutmeg, and vanilla extract and put them into the saucepan. Then, use high heat to boil the ingredients. In the process, stirring the ingredients is important to prevent scorching. Let the ingredients boil for around 5 minutes. Add the condensed milk.

Costa Rican Arroz Con Leche (Rice Pudding) Olivia's Cuisine

Remove the cinnamon sticks and orange peel from the rice. Add the sugar or panela and raisins, cook for 15-20 minutes, or until it is tender and creamy. Stir frequently. Stir in the butter. Add the condensed milk, vanilla and rum to the arroz con leche and stir well. Remove from heat.

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Instructions. Place the rice in a fine mesh sieve, and rinse it until the water runs clear. Place the rice, cinnamon, and water in a large saucepan. Bring the rice to a boil over medium-high heat. Lower the heat to a simmer, and cook for about 30 minutes, stirring occasionally, until the rice is soft.

Arroz con Leche, Latin America's Classic Rice Pudding Dessert

1 Tablespoon (15 ml) vanilla. ½ teaspoon (2.5 ml) ground cinnamon. ½ teaspoon (2.5 ml) ground cloves or 6 whole cloves. ½ teaspoon (2.5 ml) grated fresh nutmeg. 4 oz (110 gr) butter. 1 cup (235 ml) raisins. Cook rice uncovered in 8 cups of water for 45 minutes until rice is quite soft. Stir in other ingredients and simmer for 1/2 hour.

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In a large saucepan, combine the rice, margarine, 3.5 cups water, rice, cinnamon stick, and cloves. Boil over high heat until the water dries up, stirring occasionally to avoid the rice sticking to the bottom of the pan. Once the rice dries up add the hot water, sugar, and evaporated milk, stirring constantly.

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In a saucepan, bring the rice, the milk, the water, the nutmeg, the cloves and the cinnamon sticks to a boil over high heat. Boil for 5 minutes, stirring constantly so the rice doesn't stick to the bottom. Add the sweet condensed milk and simmer over low heat for around 10 minutes or until it thickens.

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Top with pineapple chunks and broil until fruit is lightly browned, about 8 minutes. (Alternatively, bake the dish in a 475-degree oven for 10 minutes, until pineapple browns, or roast pineapple separately.) Step 4. Let cool slightly, to serve warm, or serve at room temperature. Top with coconut flakes and pomegranate seeds (if using).

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Crack an egg and separate the egg yolk from the white in a bowl. Break the yolk with a fork and stir. In a separate bowl, take out about ½ cup of rice pudding and stir until it's no longer steaming. Quickly mix in the egg yolk to the separated rice pudding until combined. Now, add the mixture to your pot.

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To do so, heat the oil in a large skillet over medium heat. Add the rice and stir until a bit crispy. Add the water, and bring rice and water to a boil. Simmer for about 15-18 minutes (cooking time will vary based on altitude), or until the rice is tender. Remove from heat and let sit for 5 or so minutes until cooked.