Arroz Con Leche by Norma Garza
Video and Production by Claudia D. Cardona
Norma Garza, the long time Assistant in the Alumni Relations Office, perfects one of her favorite dishes from her childhood. Not only is she an long time assistant, but she her love for cooking and baking has been with her since adolescence. The recipe she uses is simple and quick, but also requires patience and vigilance.
- 7 cups water
- 1 cup long-grain white rice
- 1 (4-inch) cinnamon stick
- 1 (14-ounce) can condensed milk
- 1 cup whole milk
- 3/4 cup golden raisins
- Ground cinnamon, for dusting
First put the water, rice, and cinnamon stick in a medium-sized saucepan set over medium-high heat.
Then bring to a boil, uncovered, and cook until the rice is soft for about 20 minutes. Strain out the liquid, discard the cinnamon, and reserve the rice.
Return the rice to the saucepan and stir in the evaporated milk, condensed milk, and whole milk. Continue to cook over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook uncovered until the mixture is thick, for about 20 minutes.
Then add in the raisins and stir well. Finally, transfer the pudding to a serving bowl and dust the top of the pudding with ground cinnamon.