There’s been much talk amongst friends lately about a rice milk (arroz con leche)
Everything began with a friend that asked us for the recipe and then my sister-in-law also asked for it and we ended up doing it ourselves.
- 2 ½ cups of milk
- 2/3 cup of rice
- 1/3 cup of sugar
- 2 cups of water
- ¼ spoonful of salt
- ¼ cup of raisins
- 1 slice of lemon shell (3 inches)
- 1 piece of cinnamon bark
- 1 spoonful of butter
- Powdered cinnamon to serve
Take the rice, cinnamon and salt and water to the fire. Cook for 10 minutes or until the rice dries off. Take a 4th of the rice and blend with the milk, sugar, mix with the other part of the rice. Add the lemon shell.
Cook on medium fire until it thickens while constantly moving. Add the raisins, cook 5 more minutes. Move away from the fire, add butter and serve with the powdered cinnamon.
What you see in the corner is the flavorful concon of milk rice! (the part that burns on the bottom and the best of it)
Z YAMIRIS GIL
“Sous chef of el fogoncito”