Arroz con leche, literally ‘rice with milk,’ is a staple treat in many Latin and Spanish cultures, but I found Salvadorans prefer a milkier texture with the light spice of orange zest, cinnamon and cloves. Sweeteners can include condensed milk or, as in the recipe below, white sugar and a couple of pats of butter. Great with a lightly roasted coffee.
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Time: About one hour total; 10 minutes active
1 cup short grain white rice
4 cups whole milk
2 cinnamon sticks
5 whole cloves
4 large strips of orange peel
¼ teaspoon salt
½ cup raisins
½ cup sugar
2 tablespoons butter
2 teaspoons vanilla extract
Ground cinnamon and extra orange zest, to garnish
1. In a medium pot, heat rice, milk, cinnamon sticks, cloves, orange peel and salt over medium heat. Bring to a boil, then cover, and reduce heat to low. Simmer for 25–30 minutes just before all the milk is incorporated, checking and stirring periodically so rice and milk don’t burn.
2. Remove from heat and add raisins, sugar, butter and vanilla and mix well. Let cool 30 minutes and serve slightly warm or refrigerate and serve cold. Garnish with ground cinnamon and orange zest.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all tasty, lifestyle.