Arroz con Leche Cremoso, Delicioso y Facil | The Frugal Chef

This rice pudding is super simple to make and is creamy and delicious. I use three different types of milk for this recipe – condensed, evaporated, and whole milk. Condensed milk is sweetened, which is why we don't add any more sugar to this recipe. It's not necessary. On the other hand, many people have told me they can't get evaporated milk. If this is the case, simply use 1/2 cup of whole cream mixed with 1/2 cup of heavy cream. It's best to use small-grain rice for this recipe since it absorbs liquids better and becomes creamier. If your dessert seems too dry, simply serve it with a splash of milk or heavy cream. Subscribe Here - http://bit.ly/TveR3B Comment and give us a LIKE Follow me on Facebook -   / timeline   Serves six 1 cup small grain rice 2 whole cinnamon sticks 1 1/2 cups water 1 cup whole milk 354 ml evaporated milk* 1 300-gram can condensed milk Raisins (optional) Ground cinnamon for serving Wash the rice well and place it in a pot with the whole cinnamon and water. Bring to a boil and simmer for about ten minutes until the water is almost completely absorbed. Add the whole milk, evaporated milk, and condensed milk. Mix well. Make sure your pot doesn't boil over. If the milk starts to boil over, simply stir it in. Cook the rice pudding for about 20 minutes, until the rice is fully cooked. Turn off the heat and add the raisins, if using. Mix well. Pour the dessert into a bowl or individual bowls. If not serving hot, cover the rice pudding with plastic wrap—directly on top of the dessert to prevent a cream from forming. Add a little ground cinnamon to serve. If you like, also add a splash of milk. Enjoy! *If you can't find evaporated milk, substitute 1/2 cup of heavy cream with 1/2 cup of whole milk. Print your recipe here -- http://thefrugalchef.com/2014/09/arro...