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Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Ingredients
- 4 cups water
- ½ cinnamon stick
- 2 ¼ cups uncooked white rice
- 4 cups whole milk
- 4 cups evaporated milk
- 1 ¼ cups white sugar
- 2 pinches ground cinnamon
Directions
Step 1
Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
Step 2
Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
Step 3
Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 443 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat7g | 33% |
| Cholesterol39mg | 13% |
| Sodium151mg | 7% |
| Total Carbohydrate73g | 27% |
| Dietary Fiber1g | 3% |
| Total Sugars40g | |
| Protein13g | |
| Vitamin C2mg | 10% |
| Calcium392mg | 30% |
| Iron2mg | 11% |
| Potassium496mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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