Arroz Con Leche

I Sometimes find myself thinking back to the moments I had in my childhood home, listening to Spanish music while watching my mom make her favorite Mexican dish in the kitchen. It is, and always will be my favorite memory of her. It’s safe to say my mother is the best cook and that’s because her dishes are always so tasty, and she doesn’t even have to use a cookbook. Can you imagine? I often ask her how she knows how or what to put into each meal, and her response always is “I just wing it, and trust I get it right.” I love that, kind of like she’s not playing by rules sort of thing.

 

Those memories I have of her blasting Spanish music in our kitchen, while cooking our family meals is a family tradition, that wasn’t even meant to be a family tradition. And out of all the memories are still the very best ones! This is something I do with my kids to this day, and hopefully, they will one day do with their children.

 

I thought it would be fun to share with you guys one of her famous Arroz Con Leche recipes. Until this day, it’s my family’s favorite, and she makes it best.

 

 

Serves: 4

Ingredients:

1 cup long-grain rice (uncooked)

5 cups of whole milk

1/4 cup granulated sugar

Two cinnamon sticks, broken into pieces

1/4 teaspoon salt

7 oz sweetened condensed milk half can

Ground cinnamon to sprinkle (optional)

 

Directions:

  1. in a medium-size saucepan, over medium heat, add 3 cups of milk, cinnamon stick, sugar, and salt. Bring to a boil, and make sure it’s uncovered. When the milk is starting to boil reduce the heat to low.

 

  1. add the rice and cook for 10-15  minutes or until milk is almost evaporated. Then you can add the rest of the milk, constantly stirring, 1/2 cup at the time. Make sure that the milk is almost all soaked into the rice before adding more. With the last ½ cup of milk make sure to add the condensed milk along with it; cook for 2 -3 minutes, or until it thickens and the rice is soft. Turn off heat once you get the desired texture.

 

  1. uncover the rice and let it sit to cool.  

(You can have it hot, warm, or cold. Whatever you desire.)

 

* Optional: sprinkle ground cinnamon to taste.

 

I would absolutely love to hear your favorite family traditions or recipes for Hispanic Heritage Month, feel free to leave a comment below.