There is something about Fridays that I really love. Even now that I work from home and weekends have lost all meaning, Fridays still feel like they are the end something long and tiring call week. Oh lovely lazy winter weekends. Is there anything better than that?
To celebrate Fridays I am going to post dessert recipes starting today. And what a better way to start this new tradition than with a Mexican classic that is enjoyed by young and old, rich and poor, pious and sinners. I am talking about Arroz con leche, rice pudding for the rest of the world.
- •1 cup long grain rice
- •1 ½ cup water
- •1-2 cinnamon sticks
- •1 can condensed milk
- •1 can evaporated milk
- •1 cup regular milk
- •½ cup raisins
- •ground cinnamon
- In a medium sized pot cook rice in 1½ cups of water with cinnamon sticks over medium heat.
- When most of the water has evaporated, add condensed, evaporated and regular milk and stir gently.
- Stir constantly and keep an eye on it. Milk tends to boil over the minute you turn your back on it. I know because it happens to me every freaking time.
- Cook for about 20 minutes or until rice is tender.
- Take the cinnamon sticks out and stir in raisins.
- Serve with some ground cinnamon on top.
Arroz con leche thickens when it cools down so make sure to use enough milk. I like arroz con leche when it is warm, but you can eat it cold. My mom even uses it as a filling for empanadas. She uses less milk and refrigerates it so it is really thick before baking the empanadas. For a twist on this recipe, stir in a shot of rum or brandy before serving it. That will be a winner in your next party, not on a kid’s party though, unless you live in Mexico and kids are used to eating desserts with a twist. I will talk about rompope (an alcoholic drink for kids) some other time.