Recipe - Arroz Con Leche (Rice Pudding) (Save This One)

2 qt Whole milk
Three fourths cup Sugar; (according to taste)
(up to 1)
1 cup White rice
7 Strips of lemon peel
Cinnamon and nutmeg; to
sprinkle on top
7 Cinnamon sticks; (up to 10)

Today's Helping of Chicken Soup for the Soul...

Arroz con Leche

I still remember the sweet aroma of cinnamon, sugar, rice and milk filling
the rooms of her tiny house. As a small child there was nothing much better
than eating a bowl of her hot rice pudding straight from the stove. My
brother, sister and I would gobble our first servings then beg for seconds.
Grandmother's laughter would fill the kitchen as she happily refilled our
bowls.

Today, relatives on my father's side gather each December in her memory. We
lay out a huge spread of traditional family foods, rolls, cheeses, hams,
salads, olives and garlic butter. But none taste quite as good as they did
when Grandma made them.

As dessert time approaches, everyone whispers, "Did Aunt Juanita make the
Arroz con Leche?" Aunt Juanita is the oldest of my grandmother's five
daughters and one son. She likes to keep whether or not she has made the
rice pudding a mystery when she feels ready she ceremoniously brings out
the Arroz con Leche. She carefully dishes out small portions making sure
everyone gets their fair share. Fortunately, her Arroz con Leche always
tastes just the way "Grandma used to make it."

Over the years I have come to realize that the secret ingredients my
grandmother, Maria Encarnacion Navarro Cortez, always included in
everything she made were huge doses of laughter and love. Those are the
elements none of us will ever forget.

My brother, sister and I figured out that in order to get bigger portions
of Arroz con Leche we needed to learn to make it for ourselves. I know you
will appreciate our passion for it as soon as you taste your first
spoonful! Here is Aunt Juanita's recipe from Grandma Cortez. It takes time,
patience and a lot of love.

1. In a large nonstick pot, heat the whole milk, white rice, lemon peel
and cinnamon sticks. Bring to a boil over medium heat, stirring frequently.
Turn down heat to low setting and cook for approximately 25 minutes,
stirring occasionally. Test a grain of the rice to see if it is almost
soft; if not, continue to cook until soft.

2. Stir in sugar and bring to a boil over medium heat, stirring frequently.
Place over a low setting and cook very slowly for approximately 30 more
minutes, stirring often. Cook until thick not too soupy and not too dry.

3. Transfer to a 2quart serving bowl. Sprinkle with cinnamon and nutmeg.
Allow to cool it will set like a pudding. Tastes delicious chilled or
warm from the stove. Enjoy!

By Rosemarie Cortez from Chicken Soup for the Soul Cookbook Copyright 1996
by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth

Posted to EATL Digest by cstextweekdayreply@SoupServer.com on Mar 07,
1998