Arroz con Leche Best Dishes

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Arroz con Leche

"This Arroz con Leche is the Cuban model of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I opt for this version of this delicious dessert to every other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair."

Ingredients :

2 1/4 cups water
1 half cups quick grain rice
1 (1/four inch x three inch) strip lime peel
half cup water
1 cinnamon stick
2 tablespoons anise seed, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 tablespoon vanilla extract
1/4 teaspoon salt
three/4 cup raisins (non-obligatory)

Instructions :

Prep : 10M	Cook : 10M	Ready in : 50M

Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-excessive warmness, then lessen warmness to medium-low, cowl, and simmer for 20 minutes till the rice is tender.
While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in some other saucepan over medium-excessive warmth. Bring combination to a low boil for 3 minutes, then do away with saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise portions.
After rice has simmered for 20 minutes, cautiously dispose of the lime peel with a slotted spoon, and over low warmness, regularly stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the combination thickens, approximately 7 to ten minutes.
If the pudding is simply too watery after 10 mins, flip up warmth to medium-low and stir constantly. When pudding reaches favored consistency, eliminate from heat and pour into person dishes, or a huge bowl. Store within the refrigerator until equipped to serve.

Notes :

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