Name: Arroz Con Leche (Rice Pudding)



Yield: ???

Comments: 5/11/2011 - It takes a long time for the rice to absorb all the liquid. I had it on the burner set at level 3, stirring frequently to avoid burning the bottom. I added the sugar before all the liquid was absorbed
3/18/2012 - First, the recipe produces way too much pudding. It filled the largest casserole dish we have. Second, it took 25 minutes to bring the liquid to its first boil (with 8 cups of water). Third, I increased the burner to level 4 for the rice cooking, but it still took a long time - 68 minutes. I added the sugar and other ingredients at minute 50.
3/21/2012 - It seems to take a little over an hour for the rice to absorb the liquid regardless of the burner setting. Also, a half batch was barely enough for my Spanish class of seven.
2/8/2017 - I started with only 4 cups of water to try to shorten the time for the rice to absorb the water. It did not work. At the fourth step, I reduced the burner to 1. After 52 mintes, the rice was still kid of chewy so I added another cup of hot water and upped the burner to 3. After 70 minutes, I removed it from the heat. The rice still had a little crunch to it. I used 1/2 cup of raisins and another 1/2 cup of craisins.
3/14/2019 - An experiment! I tried combining the cooking method for Coconut Chocolate Rice Pudding with some of the ingredients for this recipe. First, I cooked 2 cups of rice conventionally, except with an added cinnamon stick in the water. Next, I heated a 14-oz can of sweetened condensed milk and 1/4 cup of sugar in saucepan with the burner on a medium-high setting. This was a mistake because the thick milk began to caramelize at the bottom of the pan. Finally, I added 2/3 cup of raisins, 4 tablespoons of margarine, a teaspoon of vanilla, and the cooked rice to the sweet milk, and cooked on low for 2 more minutes.
5/2/2020 - I repeated the 2019 experiment. I cooked 2 cups of rice with 2 cinnamon sticks, and then put it in a 2-quart casserole dish. I heated a 14-oz can of sweetened condensed milk and 1/2 cup of sugar in the saucepan at a medium low. Then, I added a cup of raisins plus dried currents and 4 tablespoons of butter to the liquid. When the margarine was melted, I poured it over the rice and mixed them together. I forgot to add the vanilla.
12/14/2020 - Once again, I used the Coconut Chocolate Rice Pudding technique for the rice. While the rice cooked, I combined 13.5-oz light coconut milk, 3/4 cup sugar. Then I added 4 tablespoons of butter and a teaspoon of powdered cinnamon. After the butter melted, I added 1/2 cup of raisins, 1/2 cup of chopped dates, and a teaspoon of vanilla. When the rice was done, I combined everything. Gail said this was the best version ever.
11/29/2022 - I used the Coconut Chocolate Rice Pudding technique for 2 cups of rice. The other ingredients were 3/4 cup sugar, 2 tablespoons butter, 1/2 cup raisins, 1/2 cup sweetened coconut, 2 teaspoons vanilla, and 2 teaspoons cinnamon. The product fit into the 1.5 quart, round casserole dish.

Source: Comida De La Costa (Food of the Coast), with modifications

Original Spanish

Arroz con leche

1 taza de arroz, 2 bolsas de leche (en polvo), 100 gr de pasas, canela entera, 
1 cucharadita de vainilla, 1 taza de azúcar, 50 gr. de margarina

En dos litros de agua, disolver la leche. Ya bien diluida la leche, ponerla 
a hervir conjuntamente con una rajita de canel entera. Al primer hervor añadir 
la taza de arroz. Sólo cuando esté cocido, agregar la taza de azúcar, 
inmediatamente después la margarina, la cucharadita de vainilla y las pasas. 
Retirar del fuego y servir, al hacerlo espolvorear canela molida y si es de su 
gusto un ligero paseito de leche condensada. No incluye el azúcar antes que se 
cocine bien el arroz. Si lo hace, éste permanecerá duro y no se concinará.

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