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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (313g) Recipe makes 6 servings |
||
| Calories 370 | ||
| Calories from Fat 56 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 83mg | 3% | |
| Potassium 299mg | 8% | |
| Total Carbohydrate 69.6g | 23% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 25.1g | ||
| Protein 8.6g | 17% | |
Rice Atole (Mexican Rice Pudding/Arroz Con Leche)
By: SrtaMaestra
Aug 29, 2008
My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature.
SERVES 6
Ingredients
- 1 1/2 cups long-grain white rice, uncooked
- 2 cups water
- 1 large cinnamon stick (or 2 smaller ones)
- 4 cups milk, warmed (see description)
- 1/2 teaspoon vanilla (or more, to taste)
- 3/4 cup sugar
Directions
1
In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.2
Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).3
Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).4
Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.
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- Course > Breakfast > Granola & Porridge
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- Cuisine > North American > Mexican > Gulf Coast
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: KCShell
On Oct 14, 2008
I have made this two times now and your method is a perfect way to cook the rice. The first time I used fat free half and half and vanilla soy milk and today I used a combination of 1 % milk and evaporated milk. I couldn't find my double boiler this morning but I will use it next time because I scorched the milk a bit this morning and I think that makes it taste kind of weird. I was trying to hurry it along and had the heat up just a tad bit too much. We still ate it though! This will go in my "Best of Zaar so Far" cookbook. KCShell
From: 2Bleu (Bird&Buddha)
On Oct 6, 2008
I halved the recipe as Buddha does not like rice pudding (but I love it). I used equal amounts of 2% milk (that's what we keep/use on hand) and heavy cream. It turned out wonderful and creamy. Even Buddha said it was good for rice pudding. Most rice pudding recipes never seem to fully cook the rice, but this one does the job perfectly. I think it's due to this recipe using water to partially cook the rice first and then adding the milk to make it creamy. Thanks for posting, I'll definitely make this again. 
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