¿QUE VOLA CONTIGO? ¡Bienvenidos a Cuba!:
ARROZ CON LECHE CUBAN STYLE
Let's head on over, 90 miles south from Key West, to CUBA! One of the most diverse cultures in this hemisphere. Former playground of the rich and famous up through the 1950s, Cuba has a rich and interesting culture. From the music to the foods to the Arts and let's not forget it's colorful leader. It is steeped in mystery for Americans ever since the embargo... but I thought I would bring a little bit of sweetness from Cuba to your homes. One of the all time favorites and standby desserts, ARROZ CON LECHE! Nothing could be more comforting and yet interesting. Spice it up with fragrant citrus and spices such as cinnamon, nutmeg, cloves or even cardamom or make it adult with liqueurs such as Cointreau™. Experiment with this easy yet impressive dessert from the heart of the Caribbean ... and don't worry this won't be the last time I bring you a treat from Cuba!
Arroz con Leche
INGREDIENTS:
1 cup rice (short grain) (you can also use medium grain here if you prefer)
2 1/2 cups water
a pinch of salt
1 cinnamon stick
3 strips of lemon peel (or zest) (I also add some orange peel for flavor; if you really want to make it adult add a hint of Cointreau™ Orange liqueur)
1 can sweetened condensed milk (this adds the Carribbean flair!)
1 can evaporated milk
1 tsp vanilla
2 tsp sugar
grated cinnamon and cinnamon stick for garnish (you can also use a bit of grated nutmeg and clove for a spicier taste)
DIRECTIONS:
1) Wash the rice to get rid of the starch. Place the rice in a large saucepan/bowl, cover with water and swirl around. The water will get cloudy. Pour out the cloudy water, use a strainer to keep the rice in the pot. Repeat 3 or 4 times until the water is clear.
2) In a saucepan, over high heat, mix the following ingredients: rinsed rice, 2 1/2 cups water, cinnamon stick, lemon peel (OPTIONAL: add cloves and nutmeg, Orange peel and Cointreau™ if you want the alcohol to evaporate) and a pinch of salt. Bring to boil.
3) Reduce heat, cover and simmer until water is mostly absorbed and rice is tender. About 15 to 20 minutes.
4) Remove cinnamon and lemon (an orange rinds as well if you used them).
5) While the rice is cooking whisk together the condensed milk, evaporated milk and the vanilla. (if you want to have the alcohol in a purer form, ie adult Arroz con Leche, then add it to the milks)
6) Stir the milk mixture into the cooked rice.
7) Cook uncovered over medium low heat, stirring occasionally until liquid is mostly absorbed and you begin to see the texture of the rice as the liquid becomes absorbed. The mixture will take on a slightly caramel color – (THIS IS A GOOD THING. =D.) Stir in sugar.
8) Remove from heat and spoon into individual serving dishes. Sprinkle with cinnamon and chill for about an hour before serving.
No comments:
Post a Comment