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This is my next recipe pairing creation for Java City Coffee. This month they are featuring El Salvador Portezuelo, a lightly roasted bean with notes of citrus and spice. I thought a great accompaniment would be arroz con leche, literally ‘rice with milk.’ It is a staple treat in many Latin and Spanish cultures, but I found Salvadorians prefer a milkier texture with the light spice of orange zest, cinnamon and cloves. Sweeteners can include condensed milk or, as in the recipe below, white sugar and a couple of pats of butter.
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Arroz con Leche
May 22, 2011
30 min or less active, 60 min or less total, dessert, gluten-free, spring, winter
This is my next recipe pairing creation for Java City Coffee. This month they are featuring El Salvador Portezuelo, a lightly roasted bean with notes of citrus and spice. I thought a great accompaniment would be arroz con leche, literally ‘rice with milk.’ It is a staple treat in many Latin and Spanish cultures, but I found Salvadorians prefer a milkier texture with the light spice of orange zest, cinnamon and cloves. Sweeteners can include condensed milk or, as in the recipe below, white sugar and a couple of pats of butter.Information
Servings: 6
Time: About an hour total; 10 minutes active
Price: About $4.60 total; $0.80 per serving
Nutrition (per serving):
Calories: 329.7
Protein: 7.9g
Fat: 7g
Saturated fat: 4.3g
Carbohydrates: 60.2g
Fiber: 1.1g
Sodium: 181.2mg
Cholesterol: 26.4mg
High In:
Good Source:
Low In:
Ingredients
- 1 cup short grain white rice
- 4 cups whole milk
- 2 cinnamon sticks
- 5 whole cloves
- 4 large strips of orange peel
- ¼ tsp salt
- ½ cup raisins
- ½ cup sugar
- 2 Tbsp butter
- 2 tsp vanilla extract
- Ground cinnamon and extra orange zest, to garnish
Preparation
- In a medium pot, heat rice, milk, cinnamon sticks, cloves, orange peel and salt over medium heat. Bring to a boil, then cover, and reduce heat to low. Simmer for 25-30 minutes just before all the milk is incorporated, checking and stirring periodically so rice and milk don’t burn.
- Remove from heat and add raisins, sugar, butter and vanilla and mix well. Let cool 30 minutes and serve slightly warm or refrigerate and serve cold. Garnish with ground cinnamon and orange zest.
