Blog 5

The first time I ever tried oatmeal was at the age of 18. I had a friend make it for me and the first thing they asked is, why haven’t you tried it sooner? That’s when I started to reminisce and my mind instantly thought of why I haven’t been missing out. My favorite thing close to oatmeal was Arroz Con Leche. Growing up Hispanic in America has allowed me to be immersed in two cultures and when I look back to my childhood memories, my mom always made Arroz Con Leche. I remember being excited when I would come home from school and seeing a big pot on the stove with the sweet smell of cinnamon in the house. I think my favorite part is that I can eat it either warmed up or cold. Warmed up at the end of the night was the best nighttime treat. And a cold bowl when I came from school always hit the spot too. I can remember loving when there was extra raisins, and I can remember spitting out the cinnamon sticks lol.

My mom taught me her Mexican recipe, and I hope to make it for my kids too.

Ingredients

• 3/4 Cup short white rice*
• 2 1/2 Cups of water
• Small pieces of a cinnamon stick
• 3/4 cup whole milk**
• 1/2 cup of condensed milk
• 1/4 cup of raisins
• Ground cinnamon for dusting

Instructions

1. Place water, rice and the piece of cinnamon in a medium saucepan.
2. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
3. While the rice is cooking, mix the whole milk with the condensed milk and stir well.
4. The rice will be ready when all the water has evaporated and it has formed some holes over the surface
5. Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
6. Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
7. If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
8. If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
   Notes
   * Short rice has a higher starch content, which will render a creamier rice pudding, but you can use medium or long grain rice as well.
   ** Skim milk or 2 % can also be used here; if you want a creamier consistency then a little more milk will be needed in the final cooking stage.
   The sweetness of the condensed milk will be enough for some, but if you have a very sweet tooth go ahead and drizzle in some more.
   Other flavorings like a teaspoon of vanilla, lemon or orange rind, or even the leaves of orange trees are all good additions.