Try these 3 sweet twists on rice pudding
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Rice pudding is an essential Latin American desert. Check out three easy twists on this homemade favorite on this episode of Best Bite.
Traditional Arroz con Leche
- 7 cups water
- 1 cup long-grain white rice
- 2, 4-inch cinnamon sticks
- 1, 12-ounce can evaporated milk
- 1, 14-ounce can condensed milk
- 1 cup whole milk
- 3/4 cup golden raisins
- ground cinnamon, for dusting
- Pour water and rice into a medium-sized pot set over medium-high heat. Add cinnamon sticks and bring to a boil, uncovered for 18 minutes, or until rice is tender.
- Strain the liquid and return rice to the saucepan.
- Stir in the evaporated milk, condensed milk and whole milk with the rice in the pot. Remove the cinnamon sticks with a spoon.
- Continue cooking the mixture over medium-high heat until it comes to a boil, then reduce heat to low and cook uncovered for 20 minutes. Stir constantly.
- Once finished, the pudding should be thick. Separate pudding into three bowls and top with raisins and ground cinnamon.
Coconut Rice Pudding
Make traditional arroz con leche but omit the ground cinnamon and raisins. Instead, top with toasted coconut.
Salted Caramel Rice Pudding
Make traditional arroz con leche but omit the ground cinnamon and raisins. Instead, top with caramel sauce and sprinkle with flaky sea salt.