Caramelized Rice Pudding
Arroz con Leche CaramelizadoWith healthy cows that graze in the lush meadows of northern Spain, it’s no wonder this region is home to a booming dairy industry – and delicious, creamy desserts. Traditional Spanish rice pudding relies on vanilla and citrus for flavor, and medium grain rice for the custard-like texture. In the northern regions of Galicia, Asturias and Cantabria, rice pudding is often served with a crisp crust of caramelized sugar.
1 cup GOYA® Medium Grain Rice
7 ½ cups whole milk
1 GOYA® Cinnamon Stick
1/8 tsp. GOYA® Salt
1 tsp. GOYA® Vanilla Extract
1 cup GOYA® Sweetened Condensed Milk
¼ cup plus 2 tbsp. sugar
|1.||Peel orange; reserve flesh for another use. Using tip of small knife, scrape white pith from orange rind; discard pith; set aside rind.|
|2.||Place rice in fine-holed or mesh colander. Rinse rice under cold water. In medium puchero, or medium, heavy-bottomed pot, add rice, milk, cinnamon stick, salt, vanilla and orange rind. Bring rice mixture to a boil over medium-high heat, stirring occasionally with wooden spoon and scraping bottom of pot. Reduce heat to medium low; simmer, stirring occasionally, and continuing to scrape bottom of pot, until rice is tender and the texture resembles a thick custard, about 40 minutes. Stir in sweetened condensed milk; cook, stirring, until flavor is distributed and absorbed, about 5 minutes more.|
|3.||Evenly divide rice pudding among ramekins; serve warm or chilled. For caramelized sugar crust, evenly divide pudding among oven-safe serving bowls. Sprinkle 2 tbsp. sugar atop each bowl. Heat broiler. Place bowls 3 inches from heat source. Broil until sugar turns dark golden brown, about 1 minute. Or, use hot caramel iron or culinary torch to caramelize sugar; allow melted sugar to harden; Serve warm.|
Sazón with Coriander and Annatto
Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.