Arroz con leche (thick and creamy) like Horchata-Isaac Leishman
Ingredients:
4 c. water
1 c. rice (medium grain)
2/3 c sugar (white, not brown)
1/2 c. evaporated milk
1/8 t. salt
1/2 stick of cinnamon + 2 tsp. ground cinnamon
3 1/2 c. 2% milk
Instuctions:
- Rinse rice in a strainer
- Set the water and salt to boil
- Cook until the rice is almost done, but not quite. There are two ways to check: 1. When you pull out a single piece of rice, smash it between your two fingers. It should smash just like cooked rice, except for the middle… the middle should still be a little hard. 2. Pull out a single piece of rice and cut it with your fingernails. When you cut it, the outside should be “cooked”, but the inside should still be a little hard still.
- Warm up the milk “slightly” on the stove in a separate pot to take the chill off. Do NOT microwave milk to warm it..it destroys the protein chains in the milk. Then add warm milk, evaporated milk, sugar and cinnamon to the rice. Cook on med. heat, stirring constantly. Let it come to a simmer.
- Once the mixture is simmering, turn heat to LOW and let it simmer in 10 minute intervals, stirring every 10 minutes. A milk “skin” should form on top of the pan each time you go to stir it. That is a good thing. Repeat the waiting process for 40-50 minutes or 4-5 rotations.
- After 4 or 5 rotations, you should be able to see the rice bumps on the surface of the mixture. If you can’t see the rice bumps, then heat mixture a little hotter than what you have been cooking it at, and constantly stir the mixture until you can see the rice bumps.
- Place in fridge immediately, and chill overnight. If the rice soaked up most of the milk and is too dry, add more milk and more evaporated milk (50/50) until nice and creamy.
- Sprinkle brown sugar lightly over the top as a garnish and serve!