Recipe of Panamanian Recipes Arroz Con Pollo

Arroz Con Leche (Mexican Rice Pudding)

In a large pan, place 1 tablespoon olive oil, 1/4 of the chopped onion, 1/2 of the chopped pepper, and the garlic over medium heat.

Recipe Summary Arroz Con Leche (Mexican Rice Pudding)

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

Ingredients | Panamanian Recipes Arroz Con Pollo

4 cups water

½ cinnamon stick

2 ¼ cups uncooked white rice

4 cups whole milk

4 cups evaporated milk

1 ¼ cups white sugar

2 pinches ground cinnamon

Directions

Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.

Serve warm or cold. Sprinkle each portion with ground cinnamon.

Info | Panamanian Recipes Arroz Con Pollo

prep: 10 mins cook: 30 mins total: 40 mins Servings: 10 Yield: 10 servings

TAG : Arroz Con Leche (Mexican Rice Pudding)

World Cuisine Recipes, Latin American, Mexican,