"What is the matter with Mary Jane?.... And it's lovely
english rice pudding for dinner again!
Before we left Spain, Rosemary's tío Florencio gave us his recipe for rice pudding. It involves eggs and cream (and is rich and delicious). But there are many different versions, and the one I made this morning just involved reheating 2 cups of leftover rice from our Chinese takeout with 2 cups of of milk, adding a little sugar, cinnamon, orange peel, and stirring until the milk was absorbed. It was delicious, and nowhere near as fattening as the other versions I've seen served in various Spanish-speaking countries.
Here are some variation on preparing arroz con leche: two mom-style, two cooking show style.
Here's someone's mother making arroz con leche Mexican style, very creamy, with condensed milk and butter!
Wash two cups of rice, then cook it in water to cover.
1/2 can of condensed milk (to taste for sweetness)
a can of evaporated milk,
a cup of whole milk,
zest of two limes (or other citrus), o a strip of peel
4 T. butter
can decorate with raisins and cinammon
Cook the rice until it's not quite totally soft, add the cinammon stick.Add first half of the cup of milk, and stir in all the other ingredients, finishing with the second half of the cup of milk. stirring. Bring to a boil, stirring, and cook until the liquid is absorbed, about 20 minutes. Can be served warm or cold (will thicken even more when cooled. It makes soupier rice pudding.
Top with slivered almonds, or raisins.
Here's a Spanish version, made by someone's dear mother, very traditional.
Add to 1/2 liter of whole milk:
2 cinnamon sticks,
3 T sugar and bring to a boil.
Cool the rice. If you want it to be creamier, leave it, but if she rinses off the starch.
Add rice to milk when it comes to a boil, cook it for about 19 minutes. Remove the cinnamon sticks and lemon peel. You can use the cinnamon sticks to decorate the rice pudding when you serve it and sprinkle it with cinnamon if you desire. Serve it cold
Adorable Peruvian style, with music and flirting:
From southern Spain, (arroz=arró), this time with two egg yolks!