Arroz con Leche 2010 (Rice Pudding)
This traditional Oaxacan-style arroz con leche is infused with cinnamon, allspice, and a touch of lemon zest. It’s rich, creamy, and irresistibly sweet!
About Oaxaca al Gusto
This recipe is from the 2010 book Oaxaca al Gusto by Diana Kennedy, published by University of Texas Press. The book encompasses the different regions of the state of Oaxaca, with around 300 recipes that share little-known ingredients, their preparation, and their cultural significance to the people of each region. It is without a doubt the most extensive and researched book on Oaxacan cuisine.
Kennedy, Diana. Oaxaca al gusto, an infinite gastronomy. Austin : University of Texas Press, 2010. P 12. [TX716.M4 K46813 2010]
About Diana Kennedy
Diana Kennedy was a celebrated culinary anthropologist who dedicated more than 50 years of her life to the preservation and promotion of Mexican cuisine. She travelled extensively through out Mexico documenting recipes and local ingredients. She authored 9 books in which she shares those recipes always giving credit to the women who shared them with her.
In 2019, UTSA Libraries Special Collections acquired Kennedy’s collection of 11 19th-century Mexican cookbooks. Included was the extremely rare 1828 cookbook, Arte nuevo de cocina y repostería acomodado al uso mexicano, which has now been fully digitized and is available online.
Original Recipe
Arroz con Leche
Ingredientes / Ingredients:
- 1 taza de arroz blanco – 1 cup of long-grain rice
- 1 pimienta de Jamaica, machacada suavemente – 1 allspice, lightly crushed
- 1 ½ pulgadas de un palito de canela –1 ½ in. cinnamon stick
- 1-1 ½ tazas de agua – 1 to 1 1/2 cups water
- 2 tazas de leche entera – 2 cups of whole milk
- ¾ taza de leche evaporada – ¾ cup evaporated milk
- Una pizca de sal – a pinch of salt
- 2 tiras de ralladura de limón – 2 strips of lime rind (optional)
Preparación / Preparation:
Enjuague el arroz con agua caliente y colarlo. Ponga el arroz en una olla junto con el agua y la canela. Ponga a cocer el arroz cubierto y a fuego lento hasta que toda el agua haya sido absorbida y el arroz este suave (aproximadamente 10 minutos). No agregue agua a menos que el arroz se esté pegando. En caso de tener que agregar agua, hágalo en moderación.
Rinse rice well in hot water and strain. Put the rice into a heavy pan with 1 cup of water, and add the allspice and cinnamon, and cook, covered, over slow heat until all the water has been absorbed and rice is beginning to soften about 10 minutes. Do not add more water unless rice is sticking to the pot, if you add too much it will become soft and sticky.
Agregue la leche entera y la leche condensada. Agregue la sal. Cubra la olla y continúe cocinando el arroz a fuego lento, meneando (revolviendo) con cuidado constantemente. Haga esto por 30 minutos. El arroz terminara con una consistencia suave y húmeda. ¡Sirva y disfrute!
Add the two types of milk, the salt, and the lime rind. Cover the pot and continue cooking over slow heat, stirring carefully from time to time to prevent sticking, for about 30 minutes. The rice should now be soft but still rather moist. Turn the rice out into a serving dish and sprinkle the top with the grated rind.
Ingredients
Long grain rice: The recipe calls for long grain rice, if you do decide to use another type of rice you will have to adjust the liquid in the recipe
Allspice: Known in Mexico as pimienta gorda or pimienta de Jamaica can be found in the spice section of your local grocery store.
Lime rind and zest: Even though this is optional in the recipe I urge you to give it a try. It adds the perfect amount of acidity to contrast the sweetness of the rice pudding.
Making Arroz con Leche Step by Step
Rinse the rise and strain. Put the rice into a heavy pan with 1 cup water, cinnamon, and allspice.
Cook, covered, on low heat until all the water has been absorbed, about 10 minutes.
Add the milk and evaporate milk, salt, and lime rind, cover, and cook over slow heat for 30 minutes,
The rice should be soft but also moist and creamy.
If your rice pudding is too thick add a little more milk until you reach the desired consistency.
Serving
It can be served hot in the cold winter days or cold in the summer. The recipe doesn’t call for a sweetener, but it is great with a drizzle of condensed milk on top or fresh fruit.
Storing
Store in an airtight container in the fridge for up to 3 days.
Arroz con Leche
Ingredients
- 1 cup long-grain rice
- 1 allspice, lightly crushed
- 1 ½ in. cinnamon stick
- 1 to 1 1/2 cups water
- 2 cups of whole milk
- ¾ cup evaporated milk
- 1 pinch of salt
- 2 strips of lime rind optional
Instructions
- Rinse rice well in hot water and strain. Put the rice into a heavy pan with 1 cup of water, and add the allspice and cinnamon, and cook, covered, over slow heat until all the water has been absorbed and rice is beginning to soften about 10 minutes. Do not add more water unless rice is sticking to the pot, if you add too much it will become soft and sticky.
- Add the two types of milk, the salt, and the lime rind. Cover the pot and continue cooking over slow heat, stirring carefully from time to time to prevent sticking, for about 30 minutes. The rice should now be soft but still rather moist. Turn the rice out into a serving dish and sprinkle the top with the grated rind.
Awesome recipe! Sounds delicious!