CINNAMON RICE PUDDING (ARROZ CON LECHE)

MEDIA GALLERY
cinnamon_rice_pudding

Cinnamon rice pudding or Arroz con Leche dates back centuries, and variations of rice pudding are found in diverse cultures around the world. The dish likely has roots in the Middle East and was brought to Spain by the Moors. From there, it spread to Latin America during the period of colonization.

Different regions and countries have added their own unique twists to the recipe. For example, in Spain, Arroz con Leche may be flavored with lemon or orange zest. In Mexico, it's not uncommon to find the addition of condensed milk. The dish has become a staple in holiday celebrations and family gatherings, loved for its simplicity and rich, comforting taste.

Each country has its own version, and within regions, families may have their special recipes passed down through generations. Arroz con Leche remains a beloved dessert, cherished for its cultural significance and delicious, homely appeal.

Prep Time : 15 Minutes
Cook Times : 60 miniutes
Serves – 4-6 people

INGREDIENTS

1 cup of long grain rice like Jasmine or Basmati
4 cups of whole milk
2 ½ cups water
1/2 cup of granulated sugar
2 Ceylon cinnamon sticks (3 inch long)
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
Pinch of salt
Raisins or dried cranberries (optional, for garnish)
Ground nutmeg (optional, for garnish)
Ground cinnamon (optional, for garnish)

DIRECTIONS

Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
Combine Ingredients: In a large, heavy-bottomed saucepan, combine the rinsed rice, water, the cinnamon sticks, and a pinch of salt. Stir well to combine.
Boil & Simmer: Place the saucepan over high heat, bring to a boil, reduce heat to low, cover and cook for 15 minutes. Once the rice is cooked, remove the cinnamon stick and discard it.
Add Milk and sugar: Add the the milk and sugar and bring to a boil and then reduce the heat to low and cook for 25-30 minutes, stirring frequently, until it has has thickened.
Add Flavor: Stir in the vanilla extract and 1/4 teaspoon of ground cinnamon. Taste the pudding and adjust the sweetness if necessary by adding more sugar if desired.
Garnish & Serve: Ladle the cinnamon rice pudding into individual serving bowls. If you like, you can garnish each serving with raisins, dried cranberries, a sprinkle of ground cinnamon, or a pinch of ground nutmeg.
Chill or Serve Warm: You can serve the rice pudding warm or allow it to cool and refrigerate it until it's chilled. It's delicious either way.

WHY CEYLON CINNAMON

Unlike the ordinary Cassia Cinnamon you find in stores, Ceylon Cinnamon has low Coumarin levels, so it won't harm your liver, especially if you are a regular Cinnamon tea drinker. Furthermore, Ceylon Cinnamon is milder, with a slightly sweeter taste. It lacks the spiciness of store-bought Cassia Cinnamon but offers hints of cloves and citrus, along with a wonderful, subtle aroma.

Ceylon Cinnamon is subtle and contributes to creating more complex flavors. In this dish, you would never even know that there is Ceylon Cinnamon, unlike Cassia Cinnamon, which tends to be harsh and immediately asserts itself, often negatively impacting the recipe