Arroz con Leche III

Arroz con Leche III Recipe from Dominican Republic - Ingredients and Steps

Region / culture: Dominican Republic | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Arroz con Leche, or rice pudding, is a classic dessert that spans many cultures and cuisines. This particular recipe, Arroz con Leche III, offers a comforting blend of creamy rice, sweet spices, and raisins, all brought together in a delightful dish that's both simple and satisfying. Perfect for a cozy night in or as a sweet treat after a family dinner, this version of Arroz con Leche is sure to please.

History

The origins of Arroz con Leche can be traced back to the Moors during their occupation of Spain. The recipe has since traveled across the globe, adapting to the tastes and ingredients of various cultures. This version, with its use of evaporated milk, cloves, and nutmeg, reflects a blend of influences, showcasing the dish's ability to evolve while maintaining its comforting essence.

Ingredients

4 cups of evaporated milk
6 cups of water
1 cup of sugar
0.33 cup of long-grain rice
4 cinnamon sticks
0.25 cup of raisins
2 tbsp of butter
0.5 tsp of salt
0.5 tsp of cloves
0.13 tsp of ground nutmeg

How to prepare

Put the remaining 4 cups of water in an iron pot, and add the cloves, cinnamon sticks, and salt.
Bring the mixture to a boil, then add the rice.
Stir regularly to prevent sticking.
Adjust the amount of water if needed, and when the rice is tender, add the milk and half of the sugar.
Once it comes to a boil again, add the raisins and the remaining sugar.
When it reaches a pudding-like consistency, turn off the heat and immediately pour it into small bowls or ice cream glasses.
Sprinkle nutmeg on top and let it cool.
Refrigerate for 30 minutes before serving.

Variations

Consider adding a splash of vanilla extract or swapping the raisins for dried cranberries for a different flavor profile. For a dairy-free version, substitute the evaporated milk with almond or coconut milk.

Cooking Tips & Tricks

For the creamiest Arroz con Leche, use a heavy-bottomed pot to prevent the rice from sticking and burning. Stirring regularly is key to achieving the perfect texture. Additionally, soaking the rice in water for about 15 minutes before cooking can help speed up the cooking process and ensure the grains are tender.

Serving Suggestions

Serve Arroz con Leche chilled, garnished with a sprinkle of cinnamon or a few extra raisins. For a festive twist, add a dollop of whipped cream and a light drizzle of caramel sauce.

Cooking Techniques

The key technique in this recipe is the slow simmering of rice with spices, which allows the flavors to meld beautifully. Gentle, continuous stirring ensures the rice cooks evenly and absorbs the liquid properly.

Ingredient Substitutions

If evaporated milk is not available, whole milk or a combination of milk and cream can be used as a substitute. Brown sugar can replace white sugar for a deeper flavor.

Make Ahead Tips

Arroz con Leche can be made up to two days in advance and stored in the refrigerator. In fact, it often tastes better the next day as the flavors have more time to develop.

Presentation Ideas

Serve in small, clear glasses to showcase the layers of rice and spices. Garnish with a cinnamon stick or a star anise for an elegant touch.

Pairing Recommendations

A glass of sweet sherry or a dessert wine complements the creamy sweetness of Arroz con Leche perfectly. For a non-alcoholic option, a spiced chai tea or a warm apple cider pairs nicely.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a little milk to the rice pudding and warm it gently on the stove or in the microwave, stirring frequently.

Nutrition Information

Calories per serving

A single serving of this Arroz con Leche recipe contains approximately 300 calories, making it a relatively indulgent dessert option. Enjoy it as a special treat rather than a daily indulgence.

Carbohydrates

A serving of this Arroz con Leche contains approximately 45 grams of carbohydrates. The majority comes from the rice and sugar, providing energy and sweetness to the dish.

Fats

This recipe contains about 10 grams of fat per serving, primarily from the evaporated milk and butter. These fats contribute to the rich, creamy texture that makes Arroz con Leche so satisfying.

Proteins

Each serving of Arroz con Leche offers around 8 grams of protein, thanks to the evaporated milk and the small amount present in the rice. Protein is essential for building and repairing tissues, making this dessert a bit more nutritious than one might expect.

Vitamins and minerals

Arroz con Leche is a source of several vitamins and minerals, including calcium from the milk, which is important for bone health. The raisins also add a small amount of iron and potassium to the dish.

Alergens

This recipe contains dairy (evaporated milk and butter) and may not be suitable for those with lactose intolerance or dairy allergies. It is also important to note that it contains gluten, which can be found in some brands of long-grain rice due to cross-contamination during processing.

Summary

Overall, Arroz con Leche III is a comforting dessert that offers a balance of carbohydrates, fats, and proteins, along with some vitamins and minerals. However, it is calorie-dense and contains potential allergens, so it should be enjoyed in moderation.

Summary

Arroz con Leche III is a timeless dessert that combines simple ingredients into a dish that's rich in flavor and texture. Whether you're new to this classic treat or revisiting an old favorite, this recipe offers a delicious way to end any meal on a sweet note.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, and I was rummaging through an old cookbook that my mother had given me. As I flipped through the pages, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Arroz con Leche III.

I had heard of Arroz con Leche before, a traditional Mexican rice pudding that my abuela used to make when I was a child. But this particular recipe was different. It had a unique blend of ingredients and a special technique that I had never seen before. Intrigued, I decided to give it a try.

I gathered all the necessary ingredients - rice, milk, sugar, cinnamon, and raisins - and set to work in the kitchen. As I measured out the rice and poured it into a pot, memories of my abuela flooded back to me. I remembered her standing at the stove, stirring the pot of Arroz con Leche with a wooden spoon, her face glowing with pride as she watched us eagerly waiting for a taste.

I followed the recipe carefully, simmering the rice in milk until it was creamy and tender. The scent of cinnamon and vanilla filled the air, reminding me of lazy afternoons spent in my abuela's kitchen. As I added the raisins and a sprinkle of sugar, I knew that this recipe was something special.

When the Arroz con Leche was finally ready, I scooped it into bowls and garnished it with a dusting of cinnamon. As I took my first bite, I was transported back in time to my abuela's kitchen, surrounded by the warmth and love of my family. The flavors danced on my tongue, a perfect balance of sweetness and spice.

From that moment on, Arroz con Leche III became a staple in my own kitchen. I made it for special occasions and family gatherings, sharing the recipe with friends and loved ones. Each time I made it, I felt a connection to my abuela and the generations of women who came before me, passing down their knowledge and love through the simple act of cooking.

As I look back on that day when I found the recipe for Arroz con Leche III, I am grateful for the gift of tradition and the joy of sharing a beloved dish with those I hold dear. Cooking has always been a way for me to connect with my past and honor the memories of those who have shaped me. And for that, I am forever grateful.