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Friday, May 25, 2007

Rice Pudding - arroz con leche

Rice pudding is a popular dessert in argentina.

Ingredients:
1 kg rice (long grain, persian), 4 litres milk, 0.5 litre cream, 500 grams sugar, splash of vanilla essence, cinnamon to taste.

Implements:
large, thick-bottomed pot. prefferably teflon.


1. wash rice well in cold water. this removes extra starch from the grains, and will affect the consistency of the pudding. if you'd like it to be stickier, don't wash the rice too much.

2. pour 2 litres of milk into the pot and add the rice, cook on a large flame and bring to a boil.

3. lower the flame and stir continuosly until the rice softens (approx. 45 minutes) add milk as necessary to keep the rice from drying.

4. remove from the heat. add sugar, cream and vanilla essence.

5. return to the small flame and keep stirring until most of the milk is absorbed.

6. when the desired thickness is reached, turn off the flame and cover the pot. leave for 10 minutes.

can be served hot or cold, with cinnamon sprinkled on the top to taste.

Recommended Drink: Coffee or Tea.