El mejor Arroz con Leche(The best rice pudding)

Tamara Marquis

By
@Quesmoy

I always remember eating rice pudding as a child, and as an adult I have tried several different recipes with no success. Then I decided to take what I have learned from all the recipes I tried and make my own recipe. I finally have a rice pudding that reminds me of my childhood, is easy to make, and the rice does not come out hard.


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Rating:

Comments:

Serves:

16-19 1/2 cup servings

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

2 c
lightly salted water
1 c
medium grain rice
15 oz
cream of coconut
6 c
vanilla almond milk(plus a little extra)
1 stick
unsalted butter
2-3 stick
cinnamon stick
1 c
egg whites or 6 eggs
1 c
sugar
3 tsp
pure vanilla extract

Directions Step-By-Step

1
In a large saucepan bring the 2 cups water to boil, and slowly pour in rice without stirring. Lower the heat, cover and cook for about 7 minutes.
2
Mix cream of coconut and almond milk to reach 8 cups, cut stick of butter into milk and add 2 or 3 cinnamon sticks.
3
Pour milk mixture into the rice and stir using a whisk. Bring mixture to a boil, lower heat, cover and cook for 1 hour.
4
Whisk egg whites/eggs just until little frothy then mix in sugar and vanilla.
5
Remove rice mixture from the heat and slowly pour egg mixture into the rice continually stirring until it starts to thicken. Pudding will thicken once it’s cooled.
6
Let the pudding cool completely before covering and storing in fridge.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids