The use of rice as food has more than 3 millennia of tradition and there are a horizonless number of dishes that can be prepared with this cereal.
It's
said that the consumption of rice began in China in ancient times, and as a
result of marketable and artistic exchanges, this cereal was introduced in
Europe by the Arabs after the Iberian subjection. It wasn't until the 15th
century that rice arrived in America in the form of a catered rice pudding.
For
this post, we bring you a review of what an Arroz con Leche is, where we will tell you about its variations according to each
country and how to make it.
Before
you start to read this next section, you can read an Arroz con Leche recipe that we assure it
will like to you.
Click the next link to have a look: https://mahatmarice.com/recipes/arroz-con-leche/
Arroz con Leche: a succulent cate with many names
around the world
Rice pudding or Arroz
con Leche
is a dish made with rice usually cooked in whole milk and it's a deeply
embedded food in Latin America, where each country has its recipe. In addition,
this dish transforms cooking into a family exertion. It's a veritably common
custom to get together during breakfast or regale to eat this dish.
Then
we tell you about its different variants.
What's the
difference among the different recipes in Latin American countries?
In
Latin America, there are numerous performances of this succulent cate. Below,
we will explain about them
Compared
to the Spanish recipe, the Mexican recipe has only subtle differences. Still,
in some cities, the raisins used to cover this dessert are
occasionally flamed in original drinks similar to tequila or mezcal to give it a touch of flavor.
In
Peru, it's customary to combine rice pudding with mazamorra, being called Clásico (in reference to the Alianza Lima vs Universitario de Deportes
soccer clubs match); or El
Combinado,
when it's served half and half. There is also the Peruvian flag or Bandera,
when the rice pudding is served in between two portions of mazamorra.
Argentinian
and Uruguayan Arroz con Leche
In
Argentina and Uruguay, Arroz con Leche
is used to be accompanied by dulce de
leche (a sort of milk caramel) or cinnamon.
In
the Cuban recipe, a fresh step is added before cooking the rice. This step
consists of soaking the rice for at least two hours before cooking it with the
milk so that the grains are tender.
This
step is considered one of the stylish secrets of Latin American cookery for
this dish.
The
Colombian recipe has an added special component. Like risotto, to achieve a
redundant delicate and satiny pudding texture, a little amount of butter is
added to the rice.
Although
in Puerto Rico cinnamon stick isn't used on the milk during cooking, the rice
and the component list are shorter. The result is a succulent meal and the
addition of butter makes this cate win a singular flavor and texture.
In
Italy, this rice pudding is flavored
with orange peel. Butter is also added to Arroz
con Leche in Iceland; in Germany, it's common to eat it accompanied by
apples; in France, caramel is its characteristic ingredient; and in Norway,
almonds and cherry are the two most common ingredients to accompany.
In
Asturias, Spain, it's used to serve it with sugar burned in a hot
iron,
so that the top is caramelized and brittle (known as requemado).
In
India, there are two meal that are very looked alike and have the same
ingredients of the Arroz con Leche: Phirni and Kheer. The only difference between them is that Phirni is made with
ground rice and it includes nuts.
Also,
in Caribbean and island countries, it's usually made with coconut or condensed milk,
and in Iran, it's cooked with saffron.
A
recipe you will love to make
Here
is a succulent form for making this delicious rice pudding at home and we assure you that it will please your kids' taste!
●
1
cup of rice.
●
2
cups of water.
●
2
cups of whole milk or milk of your choice.
●
2
cinnamon sticks.
●
1
teaspoon lime zest.
●
1
½ cups sugar.
●
1
½ cups raisins.
●
ground
cinnamon.
Preparation
1.
Wash
the rice in cold water until the water runs clear. Drain the redundant water
and then, in a medium saucepan, bring the water to boiling.
2.
Cook
the rice with the milk over heat for 15 minutes, uncovered. After this time,
add the milk, cinnamon stick, lime tang, and sugar and cook over medium heat.
3.
After
10 minutes, return the pot to low heat. Cook, stirring sometimes, for 15
minutes. When the rice is done, remove the cinnamon sticks.
4.
Serve
garnished with raisins and ground cinnamon.
You
can customize your dish by adding your favorite topping. You can choose between shredded coconut,
white chocolate chips, nuts, peach pieces, strawberries, or dark chocolate,
which will give it a special touch.
In
case you do not have lime zest on hand, you can use orange or lemon tang to
keep a touch of citrus in the blend. Citrus flavors are crucial to balance the sweet
constituents.
Another
trick you can apply is to use similar round-grain rice like Arborio. Also, do
not stop stirring the mixture while cooking; you can use a rustic or silicone
ladle so as not to break the texture of the rice and protect the bottom from burning.
