Arroz con Leche

 

(Unfinished/ Technical issues)

Arroz con Leche

Arroz con Leche or when translated to english, Rice with Milk is a somewhat common breakfast dish that while sounding a bit strange is a definite treat. This would often replace cereal for both breakfast and late night snack habits with its sweet and pudding like texture.

Image of ingredients

Ingredients list

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Recipe

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Personal Anecdote: I would always ask my mom to make arroz con leche whenever I had the craving for it, and making sure to ask ahead of time because the recipe does require quite a bit of milk. I always loved waking when it’s first being made because the smell is so sweet. The mixture of some cinnamon, a bit of vanilla and milk combining their flavors and seeping into the rice was very uplifting in the mornings. Serving myself a hot plate to enjoy was a wonder.

Best ways to eat: Fresh and warm will always be the best way to eat this dish but the wonderful thing about it is that it is not all too difficult to reheat. Generally if there are leftovers you just wait for the pot to cool down and then you place it in a tupperware and into the fridge, microwaving it does not ruin or change the texture too much from the freshly made arroz con leche. The por-tip would be to put it in multiple times for 15-25 seconds and stirring the arroz con leche in between each interval to prevent the nata (milk cream/curd) from forming on the top of the dish. It doesn't affect the flavor too much but it can change the visual and texture experience of the dish. A slight change to eating it to make the dish taste even more rich I would suggest getting a slice of lightly buttered toast and layering the Arroz con Leche on top. This minor alteration makes it easier to eat with your hands and the butter quite literally makes the sweet flavors of the Arroz con Leche pop out even stronger than they are.

Image of AcL on toast with my thumbs up