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ARROZ CON LECHE IS OFF THE FUCKING HOOK

 

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A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.

INGREDIENTS:

 

  • 3 cups whole milk
  • 1 1/4 cup water
  • 1 cup rice, short or medium grain
  • 2 cinnamon sticks
  • 1/4 teaspoon salt
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup raisins, soaked in warm water to soften
  • 2 teaspoons vanilla
  • butter for topping *optional

PREPARATION:

 

Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes.zSB(3,3)

 

 

Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon

 

 

 

GET ON MY HYPE

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SINCE WERE ON THE SUBJECT OF MEXICAN EDIBLES INVOLVING RICE

 

HERES HORCHATA

 

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INGREDIENTS

 

* 1 cup long grain rice, rinsed

* 2 quarts water

* 1 cinnamon stick, broken into pieces

* 1 teaspoon vanilla (optional)

* 1/2 cup white sugar

 

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DIRECTIONS

 

1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.

2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.

3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

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