Arroz Con Leche
This recipe for arroz con leche came to us from Veronica Garcia of Houston. The original came from her maternal grandmother, but Ms. Garcia has since made a few adjustments: a little less sugar, a split vanilla bean and no raisins. But she still soaks and rinses the rice two times, making it a little lighter than a traditional rice pudding.
- Serves: 10 persons
- 2cups long-grain white rice
- 8cups whole milk
- ¾cup granulated sugar
- 1(12-ounce) can evaporated milk
- 1fresh vanilla bean, split
- 2small cinnamon sticks
- Ground cinnamon, for topping
Step 1Fill a medium pot halfway with water and bring to a boil. Remove from heat and add rice. Set aside 20 minutes.
Step 2Meanwhile, combine whole milk, sugar, evaporated milk, vanilla bean and cinnamon sticks in a large heavy-bottomed pot (at least 4 quarts) and set over medium heat. Cook, stirring occasionally, 40 minutes. If mixture starts to boil, reduce heat so it is just barely simmering.
Step 3While milk mixture cooks, drain the rice, rinse it and set it aside. Fill the medium pot halfway with fresh water and bring to a boil. Add drained rice to the boiling water, turn down heat, and simmer 6 minutes. Drain rice again.
Step 4Add drained rice to the milk mixture and continue to cook at a gentle simmer, stirring occasionally, until the mixture has thickened considerably, another 20 to 25 minutes. Let cool slightly (mixture will thicken more as it cools), then remove cinnamon sticks and vanilla bean. Serve warm, room temperature or cold, sprinkled with ground cinnamon to taste.