Recipe courtesy of Gale Gand
Arroz con Leche
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- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 513
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 110 mg
- Sodium
- 93 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 513
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 110 mg
- Sodium
- 93 mg
Ingredients
Directions
Special equipment:
Cream whipper- In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable). Add the sugar off the heat and stir to combine. Strain the milk from the rice, reserve it and discard the cinnamon sticks. Let the milk cool. Puree the rice. Place the cooled, reserved milk in the cream whipper to make a foam. Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center. Sprinkle with cinnamon.
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