Arroz con leche is a classic dessert recipe and is well loved around the world. When it comes to rice with milk, cultures and different countries have their own preferences and there are several ways of serving this delicious dessert. First, rice pudding can be served cold or hot.
It is a comforting dessert when served hot, knows well when served at room temperature (perhaps as part of a lunch box), and is refreshing when served cold. Arroz con leche may be thin with a lot of milk or cream, or it may be too thick.
Rice pudding Topping Ideas
Coatings for dessert rice include chips, chocolate, honey, jam or jelly, heavy cream, sugar, or fragments. Why topping this tasty dessert with some sectors of fresh or canned fruit, to add color, flavor and nutrients? It would be good, sliced banana or peach slices.
Spices such as cinnamon and nutmeg are popular with rice pudding, and you can use in the recipe itself or they spray over the finished dish. Chocolate or Strawberry Syrup would also make a good coverage.
In fact, this is a very versatile recipe. What makes it even better is that there are several methods of cooking and you can even Cook rice with milk in a crockpot. If you are slow to cook this dessert that must begin rice cooked and only takes an hour or two for cooking. This is sufficient time for dessert thicken and flavours that they blend very well.
How to make rice pudding in a Crockpot
This simple recipe is ideal if you want to use the pot to make rice pudding. Vanilla, nutmeg, nutmeg and cinnamon give you a taste of luxury and raisins are very pleasant in this recipe for rice with milk also. You can use any brown or white sugar, and you can duplicate this recipe to make more.
One of the ingredients in this recipe for crockpot rice dessert is scalded milk. To make scalded milk it should bring the milk to a boil (at least 180 degrees F), and then immediately take the heat. Be careful that the milk does not boil over heat and burn because this burning ruins the flavor. Removes it all the time while it heats up.
Scalded milk is used in yogurt to unfold proteins and bread recipes to make extra soft bread sauce bechamel sauce to stop being too thick. Scald milk destroys enzymes warm to add to recipes for milk hot and stop thickening.
What is needed:
2 1/2 cups of cooked rice 2 tablespoons of vanilla extract scalded 1 1/2 cups of milk 1 teaspoon nutmeg 1 teaspoon cinnamon 3 tablespoons butter 1/2 cup raisins 1 teaspoon of salt 2/3 cup sugar 3 eggs
How to do it:
Slightly grease the pan with cooking spray. Combine all ingredients and add the mixture to the crockpot. Cooking for one or two hours in a fire, stirring once after the first half-hour.