If there were one thing I could change about my eating, it would be my sweet tooth. Sometimes, I’ll forgo a meal just to have something dulce. It could be just about anything, no matter how many extra calories it’s bound to contribute to the diet.
Take arroz con leche, for instance. Not something you see often on menus (even at Latin restaurants), but it’s worth every minute you spend preparing it and surely every spoonful licked. I’m not sure how high in the echelon of fine dining it is–for all I know, it could be considered peasant’s food, but who cares?! It’s damn good! Who would have thought that the combination of rice and milk would make such a delectable after-dinner treat?
If you’re looking for something different than just cake and ice cream, this is it! And with a cup of Cuban espresso–¡aye que rico! Even in the summer, this is a fantastic dessert!
Try my easy recipe for arroz con leche and let me know what you think!
Arroz con Leche
- 1 cup valencia rice, uncooked
- 2 cups water
- 1 16 oz. can sweetened condensed milk
- 1 16 oz. evaporated milk
- 1 cinnamon stick
- 1/2 tsp. salt
- 1 lime peel
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
Wash rice and bring to boil in large sauce pan. Add salt, cinnamon stick and lime peel. Stir. Cook rice until it has cooked fully and is tender. Stir in condensed and evaporated milk , whisking constantly for about 5 minutes, making sure rice mixture does not stick to pan. Bring heat down to medium and cook until mixture begins to thicken. Once fully cooked, pour into casserole dish for large group sharing or tall glasses for individual servings. Sprinkle cinnamon over top. Let cool.
For additional cooking advice from Bren Herrera, visit Flanboyanteats.com