* Exported from MasterCook * SC Mexican Rice Pudding with Cinnamon - Arroz con LecheRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup short-grain Arborio rice 1 cup heavy cream -- or evaporated milk 3 cups whole milk 1/8 teaspoon kosher salt 1/3 cup agave syrup 3 Tablespoons sugar 1 piece Saigon cinnamon stick -- 1-inch long 1 teaspoon vanilla extract Sweetened Whipped Cream: 1 cup heavy whipping cream -- chilled 2 Tablespoons confectioners' sugarTo make the arroz con leche, combine all the ingredients except for thevanilla in a 4 or 5-quart slow cooker and stir to combine. Cover and cookon LOW for 2 1/2 hours, gently but
thoroughly stirring the rice aboutevery 30 minutes. When the rice is cooked, stir in the vanilla and removethe cinnamon stick. The pudding will thicken as it cools.To make the sweetened whipped cream, pour the cream into a bowl. With anelectric hand mixer or stand mixer, beat the cream at medium speed untilit begins to thicken, 3 to 5 minutes. Add the sugar and beat onmedium-high speed until the mixture is thick and holds its shape.Serve warm or cold, topped with a dollop of whipped cream.Serves 6AuthorNote: This rich, creamy rice pudding is genlty flavored by a smallpiece of true Saigon cinnamon bark, which is milder and sweeter than thecassia cinnamon used north of the border.Cuisine: "Mexican"Source: "Mexican Slow Cooker by Deborah Schneider, 2012"S(Formatted by Chupa Babi): "Oct 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 33g Fat
(56.2%calories from fat); 7g Protein; 51g Carbohydrate; 2g Dietary Fiber; 125mgCholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Non-FatMilk; 6 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 2081 0 0 0 0 0 2705 0 0 0 0
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