As Alyssa mentioned in her furikake post earlier this week, this month represents a little bit of food limbo for those of us who live in climates where heat persists. As much as I want to start making soups and inhaling pumpkin and transitioning away from daily iced tea, last weekend’s temps were easily in the 90’s. I do love San Francisco’s legendary Indian Summer in September and October, but maybe it could coordinate with Starbucks release of the Pumpkin Spice Latte? Geez.
Still, a few coworkers are buzzing about organizing a pumpkin-flavored treat cook-off soon and so I’ve decided to ease gently into my cool weather recipes. First up? My mom’s outrageously delicious Arroz con Leche (which translated from Spanish means “rice with milk”, but should be more like “sweet rice pudding”.) Everyone probably thinks their mom’s rice pudding is the best, but I’m lucky enough to KNOW it’s true.
Thanks for the recipe, Mom!
Arroz Con Leche
- 1 cup rice
- 4 1/2 cups water
- 2 tablespoons butter
- 1 cinnamon stick
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- Garnish, as desired (ground cinnamon, raisins, maraschino cherries, chopped nuts)
Combine rice, water, butter and cinnamon stick in a pot. Bring to a boil. Allow rice to cook until it has absorbed water and is softer, but not thoroughly cooked (about 10 to 15 minutes).
Add condensed milk and evaporated milk slowly, stirring frequently while bringing to a low boil. Be careful not to heat too quickly, as the condensed milk burns easily- especially if it is allowed to stick to the bottom of the pot without lots of stirring.
Simmer until rice is cooked through and milk has thickened into a pudding consistency. (An additional 20-30 minutes.) Remove cinnamon stick, serve while hot and add garnish as desired.
