Growing up, I loved when my abuela made Arroz con Leche. I remember her standing in front of the stove for nearly an hour, stirring constantly so the milk wouldn't burn. When I got a pressure cooker, I knew there had to be a way to simplify this process. It took me a few attempts until I achieved the flavor and consistency I wanted, but I think it's pretty close to my abuela's (but with a lot less stirring).
Equipment:
Equipment:
1/2 cup rice
3/4 cup water
3/4 cup water
2 cups whole milk
1 can sweetened condensed milk
1 tsp. vanilla
Pinch of salt
2" lime rind
1 stick cinnamon
Directions:
1 can sweetened condensed milk
1 tsp. vanilla
Pinch of salt
2" lime rind
1 stick cinnamon
Directions:
- Add rice and water to metal bowl and cover tightly with foil.
- Place bowl in pressure cooker the rack.
- Put 1 cup water in the bottom of the pot.
- Cook under pressure for 10 minutes, then cool immediately under cold water.
- Stir milks, vanilla, salt, lime rind, and cinnamon into rice.
- Cover bowl tightly again with foil and place in pressure cooker.
- Add water to pot if pressure cooker is too dry.
- Cook under pressure for 35 minutes, then let cool on its own.
- Remove rind and cinnamon and stir with a fork to mix and break up clumps, then serve. Garnish with ground cinnamon if desired.
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