Fall

Arroz con leche

by:
December 23, 2009
Author Notes

Some like it hot ... some not. You can enjoy this delish recipe warm or cold ... or room temp for that matter, its lovely all the way around. For those with a sweet tooth you may want to add a half a cup o' sugar. Cheers. —amreen

  • Serves 8
Ingredients
  • 1 cup long grain white rice
  • 2 cinamon sticks
  • 4 cups water
  • 1 egg
  • 1 tablespoon orange zest
  • 3 cups whole milk
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/4 cup slivered almonds (optional)
  • ground cinamon for garnish
In This Recipe
Directions
  1. Soak the rice, cinnamon sticks and orange zest in a saucepan with the 4 cups of water for 1 hour.
  2. Bring the mixture to a boil on high heat. Once it has boiled lower the heat to medium and continue cooking until almost all the water is absorbed. (approximately 10 - 12 minutes)
  3. While the rice is cooking mix the egg into the milk, add the vanilla and condensed milk.
  4. Add the milk mixture to the rice and continue to cook on medium low for at least 30 minutes. Stir constantly to keep the rice from sticking and the milk from burning.
  5. Cook the rice until it has reached your desired consistency. Let it cool and then place it in individual glasses and top with cinnamon, raisins and almonds.

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I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.