Arroz con Leche
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!
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.
Notes
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.
Store in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!