Creamy Rice Pudding (Arroz con Leche) with Cinnamon and Raisins
CATEGORIES:
- puddings, mousse & custards
- dessert
- flip top canisters
YIELDS
4 servings
INGREDIENTS
Homemade Sweetened Condensed Milk
- 1 (12 oz.) can evaporated whole milk, divided in half (approx. 2 portions of ¾ cup each)
- 2 cups C&H® Quick Dissolve Superfine Sugar
- 1/2 teaspoon cornstarch
Creamy Rice Pudding
- 2 1/3 cups whole milk, divided
- 1/2 cup long-grain rice
- 1/4 teaspoon salt
- 1 cinnamon stick
- 1 egg yolk
- 1/2 cup Homemade Sweetened Condensed Milk
- 1/2 teaspoon vanilla
- 2 tablespoons raisins
- cinnamon, for dusting
INSTRUCTIONS
Homemade Sweetened Condensed Milk
In a small saucepan, whisk 3/4 cup evaporated milk with sugar and cornstarch until well blended. Heat over medium heat, whisking constantly, until mixture comes to a boil and thickens. Remove from heat.
Creamy Rice Pudding
In a medium saucepan, stir together 2 cups of the milk with the rice. Add salt and cinnamon stick. Heat over medium-high heat, stirring, until mixture comes to a boil. Turn heat to simmer, cover and simmer rice, stirring occasionally, 45 minutes or until rice is tender and the liquid is absorbed.
In a medium mixing bowl, whisk egg yolk with sweetened condensed milk, remaining 1/3 cup whole milk and vanilla. Temper the cold mixture by whisking in about 1/2 cup of the hot rice, then whisk in all the rice. Stir in raisins.
Return the mixture to the pot and cook over medium heat, stirring constantly, about 10 minutes or until mixture reaches and maintains 160°F and is thick and creamy. Do not boil or egg will cook too much and curdle the custard.
Spoon rice pudding into serving dishes, dust with cinnamon and let cool to room temperature for no more than 2 hours. Refrigerate pudding until ready to serve.
QUICK TIP
This recipes makes 1 1/2 cups sweetened condensed milk; enough for more than one recipe. Refrigerate unused portions. Mixture will thicken and may become grainy when refrigerated.