Arroz Con Leche
|Rice||1 Cup (16 tbs)|
|Milk||5 1⁄2 Cup (88 tbs)|
|Sugar||1 Cup (16 tbs)|
|Powdered cinnamon||1 Teaspoon|
|Vanilla bean/1 teaspoon vanilla extract||1|
Scald rice as follows: bring to a boil several cups of water, toss in rice, and boil for 3 minutes while stirring.
Drain and rinse under cold water.
Bring milk to a boil with vanilla.
When milk is boiling, pour in scalded rice slowly so that boiling is not interrupted.
Add butter, sugar, and salt.
Let boil hard for 5 minutes, then cover and reduce flame to very low (or protect rice from burning by placing asbestos pad over moderate flame).
Cook slowly, covered, until rice is done (about 1 hour).
Check after 20 minutes to see whether more milk should be added; if rice is dry, add boiling milk.
When pudding is cooked, rice grains should be.
soft but separate in a creamy thick sauce.
Remove vanilla bean and pour pudding into serving dish to cool.
When cool, powder with a little cinnamon.
note: For variation, substitute a cinnamon stick and a small piece of orange peel for the vanilla.
Tie the orange peel in cheesecloth and remove it when pudding is cooked.