August 21, 2011

Arroz con Leche

*I'm not sure why, but I changed up my About Me, if you're interested!*

Perhaps I shall call this blog "Kristin's Adventures in the World of Rice Pudding"?

I keep finding ways to make my new favorite comfort food easier.  It's an addiction.

Simply put:  Arroz con Leche = Rice with Milk

I made a big batch and snacked my way through the week.  I used jasmine rice, vanilla, cinnamon, and a variety of milks.  To heat up leftovers, I spooned some into a bowl and drizzled with almond milk and honey before microwaving for a minute or two.

Actually, I didn't know how much it would make.  This made A LOT.

The secret to arroz con leche, as opposed to regular rice pudding, is in the milk.  Do not just use skim.  You're not putting sugar in this, so you need to use milk that has some substance to it.  I used 2 1/2 cups of 2%, 1 cup of almond, and 1/2 cup of skim.  The skim was really just to make up the difference because I was out of 2%.  The almond milk gave it flavor.  You could substitute regular milk and just add a bit of sugar and/or almond extract if you want.  The possibilities are endless!
Arroz con Leche

3 cups of milk
1 cup almond milk
2 t. vanilla
1 t. cinnamon
1 1/2 cups dry jasmine rice
3 T. honey

Bring the milks to a boil in a large soup pot.  (once again, it boiled over.  will i never learn...)
Add the vanilla, cinnamon, and rice.  Cover and simmer for 20-30 minutes until the rice is cooked and the milk is absorbed.  Stir in the honey.  Add additional honey before serving if desired.  

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