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Arroz con Leche Salvadoreño
Coconut Milk Variation
A creamy and aromatic rice pudding, this Salvadoran version often incorporates coconut milk for an extra layer of tropical flavor, distinct from more common versions.
ð§ ææ
- 1 cup White rice(long-grain, rinsed)
- 2 cups Water
- 1 can (13.5 oz) Full-fat coconut milk
- 1 can (12 oz) Evaporated milk
- 3/4 cup Granulated sugar(or to taste)
- 2 Cinnamon sticks
- 1 tsp Vanilla extract
- for dusting Ground cinnamon
- 1/4 cup Raisins(optional)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until most of the water is absorbed and the rice is partially cooked.
- 2
Add the coconut milk, evaporated milk, sugar, and cinnamon sticks to the saucepan. Stir well to combine and dissolve the sugar.
- 3
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the rice from sticking to the bottom. Cook for about 25-30 minutes, or until the rice is tender and the mixture has thickened to your desired consistency. Stir in raisins, if using, during the last 5 minutes of cooking.
- 4
Remove from heat. Discard the cinnamon sticks. Stir in the vanilla extract.
- 5
Pour the arroz con leche into individual serving bowls or a larger dish. Let it cool slightly before serving. It can be served warm or chilled.
- 6
Dust with ground cinnamon before serving.
ð¡ ããã®ã³ã
- âRinsing the rice helps to remove excess starch, preventing a gummy texture.
- âStirring frequently is key to achieving a creamy consistency and avoiding scorching.
- âAdjust the amount of sugar to your personal preference.
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- Add a strip of lemon or orange zest along with the cinnamon sticks for a citrusy note.
- For a richer flavor, use sweetened condensed milk instead of evaporated milk and adjust sugar accordingly.