Arroz con Leche Dominicano

Rice pudding

1 ½ cups of long grain rice

1 pint of heavy cream

1 can of condensed milk (La Lechera is Highly recommended)

1 ½ evaporated milk

2 cup of milk

1 cup of water

6 cinnamon sticks (less or more depending on your taste)do not use ground cinnamon

Lime peel from a whole lime (not the zest but the peel with very little to none of the white meaty part of the lime)

¼ cup of brown sugar (or to taste) (or white sugar)

5 to 6 cloves (to taste)

1 pinch of salt (Do not skip the salt)

1 pinch of nutmeg

½ stick of butter

Raisins OPT.

step 1: in large saucepan combine water, milk and butter. Bring to a simmer over medium heat

step 2: add lime peel, cinnamon sticks and cloves. Simmer on low for about 15 min. constantly stirring

step 3: remove lime peel and ½ of the cinnamon sticks

step 4: add heavy cream, condensed milk, sugar, evaporated milk, salt and nutmeg. Bring to a boil over medium high heat.

step 5: rinse rice and add to milk stir constantly cook on medium low heat until rice is cooked and the liquid is mostly evaporated

step 6: cook for about an hour

--STIR! STIR! STIR! you don't want this sticking to the bottom of the pan

--You want the liquid to be mostly evaporated and the rice cooked but you don't want it to be dry. You want the consistency of cream corn.

-- if it does dry out add a little more milk but taste as you go, you may need to add sugar also.

Page footer