Rice pudding

Hello everyone! This is a delicious post today!

Rice Pudding, well known in Latin America as “Arroz con Leche”  (Rice with milk) like the tres leches cake is a staple in every country, there’s no right or wrong as long as it taste good;

A couple of days ago my niece Lucia got her first teeth! I remember when my sidekick ‘CupcakeChica’ got her first!  My grandma was so excited she made ‘Arroz con leche’ and gave the neighbors some, apparently when a baby gets their first tooth it’s a tradition to make this delicious treat!

So to celebrate Lucia’s first, I made this amazing rice pudding to give to her parents and let me tell you, is sooo good!

I played with numerous recipes over time, but when I try Marcela Valladolid’s recipe I fell in love; never heard of her before, but I’m ready to try another of her recipes!

The key in this recipe is once again the always beloved condensed milk, you can eat it straight from the fridge or room temperature; either way tastes great!

You can double this recipe if you want to, if you are planning a party!

Also you can use cookie cutters and shape the rice pudding and serve it to each guest, it will be a success!

One cup of rice won’t seem like a lot, but once you add all the different milks it will make a really good amount to feed probably 10 people or a little more.  Also the ground cinnamon that’s sprinkled on top is essential to the pudding!

My sidekick 'CupcakeChica' always making sure everything is up to standards!

Ingredients

7 cups water

1 cup long grain rice

1 stick cinnamon

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

1 cup whole milk

Salt

Ground cinnamon

Procedure

In a medium pot pan add the water and the rice, cook uncovered over high heat for about 20 minutes, it will boil so be careful not to burn yourself.

Drain the water out and leave the rice in the pot; the rice will be a little bit tender.

Add the evaporated, condensed and whole milk to the pot; along with a pinch of salt.

Cook over medium heat, stirring occasionally to prevent the bottom to burn and also to make the pudding creamy.

Cook it for about 18-22 minutes approximately. This is when you need to decide if you want your pudding a little bit runny or not;   20 minutes turned out to be perfect for me.

Once ready place it in a glass container; if you are planning to use a plastic container, let it cool 15 minutes so you don’t melt your container.

Sprinkle cinnamon on top of the pudding, depending on your taste and let it cool.

You can eat it room temperature or cold, either way is delightful!

Enjoy!