Dessert
Arroz con Leche Recipe Recipe At Home
This version of Arroz con Leche Recipe Recipe At Home is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
15 Min Prep
🔥
22 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Rice
- 4 Cinnamon Stick
- 2 cups Water
- 4 cups Milk
- Pinch Salt
- 2 tablespoons Butter
- 2 tablespoons Vanilla Extract
- 1 cup Sugar
- 12 ounces Condensed Milk
Instructions
1
In a small pot, introduce liquid and cinnamon sticks, bring to a bring to a bubble gently and make for 10 moments.
2
Set aside and discard cinnamon sticks.
3
Place the rice and the cinnamon liquid in a large saucepan, over medium bring to temperature and make for 5 moments.
4
introduce table salt, dairy spread, vanilla extract, 2 cups of whole milk, and granulated sugar.
5
mix gently well to incorporate and make uncovered for approximately 15 moments.
6
Reduce bring to temperature to medium low.
7
introduce the remaining whole milk and condensed whole milk.
8
mix gently with a wooden spoon.
9
make for 1 hour and 15 moments, or until the rice pudding thickens to desire consistency.
10
mix gently well and remove from bring to temperature, and let it cool at room temperature.
11
The consistency should be very buttery.
12
chill for a least 1 hour or overnight.
Recipe Information
Cuisine
International
International
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
37 mins
37 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
22 minsTotal Time
37 minsMaster Chef
Turn everyday ingredients into extraordinary meals with our carefully selected collection of recipes for every occasion. From nutritious breakfasts and satisfying dinners to indulgent desserts and festive celebrations, every recipe is created to inspire creativity in the kitchen. Easy instructions, practical cooking tips, and flavorful combinations help you prepare restaurant-quality dishes at home. Discover new favorites, improve your cooking skills, and enjoy sharing delicious homemade food with those you love.
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