Arroz con Leche
Two 3-inch (8-centimeter) cinnamon sticks
4 cups (1 liter) whole milk, divided
1/2 cup (100 grams) Arborio rice
2 tablespoons (30 grams) sugar
One 14-ounce can (396 grams) sweetened condensed milk
2 egg yolks
Ground cinnamon to garnish
Lightly punch the cinnamon sticks on a cutting board with the flat side of a chef’s knife to break them up.
In a large saucepan, combine 3 cups of the milk with the rice, sugar and cinnamon sticks. Bring to a boil, then reduce the heat. Simmer uncovered, stirring occasionally with a wooden spoon and making sure none of the rice is stuck on the bottom, until the rice is cooked, about 20 minutes. Remove from the heat.
In another saucepan, simmer the sweetened condensed milk and the remaining cup of milk.
In a medium bowl, whisk the yolks. Add a little of the condensed milk to temper, whisk well, then return everything to the saucepan. Cook on low heat, stirring slowly and constantly with a wooden spoon, until the mixture just begins to boil, about 5 minutes.
Combine the contents of both pans and continue to cook, stirring constantly with a wooden spoon, without letting it come to a boil, another 5 minutes.
Transfer the rice pudding to a bowl. You’ll be tempted to taste it now, but if you do, the rice will seem slightly sweet and too loose. Chill for at least 6 hours. The cinnamon sticks will continue to impart flavor; remove them just before serving. Pour the pudding into a serving bowl or divide among individual bowls, lightly sprinkle ground cinnamon on top, and serve.
Nutrition information (1 serving): Calories 247; fat 7 g; saturated fat 4 g; cholesterol 57 mg; sodium 84 mg; carbohydrates 38 g; fiber 0 g; protein 7 g
Recipe courtesy Leticia Moreinos Schwartz
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Arroz con Leche