el mejor arroz con leche(the best rice pudding)

Name: El mejor Arroz con Leche(The best rice pudding)
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 cup(s) lightly salted water; 1 cup(s) medium grain rice; 15 ounce(s) cream of coconut; 6 cup(s) vanilla almond milk(plus a little extra); 1 stick(s) unsalted butter; 2-3 stick(s) cinnamon stick; 1 cup(s) egg whites or 6 eggs; 1 cup(s) sugar; 3 teaspoon(s) pure vanilla extract

15 Pinches 2 Photos

Tamara Marquis

Elko, NV

Updated on Sep 13, 2015

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.

Rate

prep time 15 Min

cook time 1 Hr 10 Min

method Stove Top

yield 16-19 1/2 cup servings

Ingredients

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

How To Make el mejor arroz con leche(the best rice pudding)

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.

Step 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.
Step 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.
Step 4

Whisk egg whites/eggs just until little frothy then mix in sugar and vanilla.
Step 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.
Step 6

Let the pudding cool completely before covering and storing in fridge.
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