Arroz con Leche, Rice Pudding

In celebration of Mother's Day in May, I'm excited to share a cherished recipe with you - Arroz con Leche (Dominican Rice Pudding). This delightful treat is not only a nostalgic reminder of our beloved mothers and grandmothers but also a comforting taste of childhood memories.

Receta de Arroz con Leche en español.

Arroz con Leche comes in various versions, and this particular recipe, with its addition of evaporated and condensed kinds of milk, offers a delightful creaminess and flavor that's hard to resist. Whether served hot or cold and generously sprinkled with cinnamon, it's a dish that's sure to evoke warm feelings and satisfy the sweet tooth in your family.

As with many traditional recipes, there are countless variations available across different websites. However, this version holds a special place in my heart and has been a household favorite, particularly for my husband. It's a pleasure to fulfill the requests of numerous readers who have reached out to me for this recipe. I hope you find joy in my take on this classic dessert and continue the tradition of homemade delights in your own family.

Rice Pudding (Arroz con Leche)  

Dominican Rice Pudding

Ingredients:
1 cup of uncooked rice

1 can of condensed milk (less or more to taste) I use 3/4 of the can. 
1 can of evaporated milk
1 cinnamon stick

¼ teaspoon cinnamon
¼ teaspoon ground cloves 
¼ teaspoon salt

2 teaspoons vanilla
¼ cup raisins (optional)
lemon peel (optional)



Preparation: 

1. Clean and rinse rice. Let rice soak in 2 and a half cups of water for 20 minutes. Add 3 cups more of water and the cinnamon stick; simmer over medium fire for 15-17 minutes covered.

2. Add, salt, and raisins, and cook covered for another 10 minutes or until the rice is tender (I cook mine for 8 minutes, but the time varies depending on the type of rice used).

3. Add the condensed milk, evaporated milk, cinnamon, cloves, lemon zest, and vanilla to the cooked rice. Verify sweetness and add more sugar or condensed milk if you think it is necessary. Cook uncovered on moderate heat for another 7-10 minutes, over medium-low moving constantly to prevent rice pudding from sticking to the pot (I let mine cook for 7 minutes). 

4. Remove from heat; the consistency should be creamy but on the liquid side since the pudding will thicken much as it cools. After five minutes, discard lemon zest and cinnamon stick. Serve hot or cold, sprinkled with ground cinnamon.

Note: 

a) You can substitute the evaporated milk for whole milk, and the condensed milk for granulated sugar to taste, but making it just as this recipe states, makes a creamy and rich rice pudding! 

b) In step #2, when cooking the rice for ten minutes, if you think it needs more time and water to get tender, add one to two extra-cups of water and let cook until soft, before adding the milk. As I mentioned the cooking time varies depending on the rice you use. 

Many women do noble things, but you surpass them all. Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. ~ Proverbs 31:29-30

How Print a Mari's Cakes Recipe

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Enjoy your weekend in family :)
 

Fish Cooked in Coconut Milk, Pescado con Coco

Discover the delicious experience of fish cooked in coconut milk! This culinary gem is a traditional dish from the picturesque province of Samaná, renowned not only for its exquisite cuisine but also as the primary whale-watching tourism destination in the Dominican Republic.

Receta de Pescado con Coco Delicioso en español.

Since my youth, I always heard about this exquisite dish, but it wasn't until I moved to the Dominican Republic that I had the opportunity to try it. Now, this recipe has become very popular in my home as everyone loves its unique and delicious flavor. Last week, I prepared this fish cooked in coconut milk and thought it would be the perfect recipe to share with you, just intime for those who want to surprise their mothers or wives on Mother's Day with an exotic healthy meal.

This recipe is easy to prepare in less than 30 minutes, and I'm sure that if you surprise your loved ones with this dish, they will welcome you with pride and gratitude. You can serve the fish cooked in coconut milk with white rice, moro de guandules con coco, or tostones (fried plantains), creating an unforgettable culinary experience. Don't miss the opportunity to delight your palate and that of your loved ones with this authentic and delicious recipe. Make each bite a celebration of Caribbean flavors!

A variety of fish could be used for this dish: spanish mackerel fish, snapper, gilthead beam, hake or grouper.

Season with oregano and garlic and set aside while you prepare the seasoning in blender and prepare the sofrito with coconut milk. Step #3.

Fish with Coconut Milk, Pescado con Coco

Ingredients:

7 pieces of fish (3 lbs. pounds)
2 cups or 1 can coconut milk (13.5 onz.)
½ teaspoon oregano
1 onion
1 red pepper
1 green or yellow pepper
1 ½ Tablespoon of mashed garlic
1 sachet of saffron seasoning 
2 teaspoons vinegar or juice of ½ bitter orange
1 teaspoon of tomato sauce
½ teaspoon of fresh ground black pepper
salt to taste
2 Tablespoons oil for sofrito

Preparation:

1. Begin by cleaning the fish with cold water and marinating it with oregano and half of the garlic. Set it aside.

2. In a blender, combine the onion, half of each color of bell pepper (I used a slightly larger amount of red pepper), a sachet of saffron or about 1½ teaspoon, and bitter orange juice. If needed, you can add 2 tablespoons of fish or chicken broth or water to facilitate blending; set aside.

3. Heat a skillet with 2 tablespoons of oil. Sauté the processed seasoning and tomato sauce for 2-3 minutes. Then, add the 2 cups of coconut milk and the remaining garlic. Allow it to simmer over moderate heat until it begins to boil.

4. Introduce the fish and cook for 5 minutes on each side.

5. Sprinkle the cut peppers on top of the fish, and season with pepper and salt to taste. Reduce the heat, cover, and let it simmer for 3-5 minutes. Voilà! Serve it with white rice or rice with pigeon peas and tostones.

 If you liked this recipe, you may also be interested in:

Pescado Frito (Dominican Fried Fish)

Guandules Rice (Rice with Pigeon Peas)

Shrimp Asopao (Shrimp Rice Stew/Pottage)

Locrio Mar y Tierra (Surf and Turf Rice Dish)

 

Being successful doesn’t make you great. What makes you great is when you reach back and help somebody else become great. ~ J.O