Arroz con leche brings back some great memories from home. Simple times, life in California during the winter months. LOL! That was funny! But seriously, there were some chilly days and nights now and then. And on those rare, but special days, Mom would prepare two of my favorites. She would prepare a big pot of arroz con leche and gorditas de azucar. It just seemed that the two went hand in hand. For today’s post, instead of granulated sugar or sweetened condensed milk, I added some thick and creamy dulce de leche caramel. Unfortunately for me, the do not sell the Mexican-style cajeta(dulce de leche) that I grew up with. But fortunately, they do sell La Lechera brand. I cannot count how many recipes I have used this product in. I really love it! Go to the end of the post to see the recipe for Gorditas de Azucar.
3 cups water
1 cup rice
2 cinnamon sticks
Zest of 1 lime
1/3 teaspoon salt
You will also need
13 ounce can of dulce de leche
12 ounce can of evaporated milk
2 cups 2% milk
1 large egg
1. In a large pot combine the 3 cups of water, 1 cup of rice, 2 cinnamon sticks, 2 cloves and salt. Bring to a boil, reduce to a simmer and cook covered until all of the water is absorbed. Should take about 25 minutes.
2. While the rice is cooking, in a large bowl, whisk together the dulce de leche, evaporated milk, 2% milk and egg until smooth. Set aside.
3. When rice is ready remove the cinnamon sticks and cloves, discard. Gradually pour in the milk and egg mixture to the rice. Stir gently to combine. Cook at medium/low heat for 30 to 40 minutes. If you like it more soupy, you could cook it less, but as it sits, it will absorb more of the liquid. Serve warm or chilled. Garnish with ground cinnamon and raisins.
The lime zest or peel gives the recipe a subtle and bright note of flavor
My Mom did not add eggs to her recipe, but I really enjoy the results of adding the egg. Creamy and delicious!
Love my vintage Club pot. Perfect for recipes like this.
Serve warm or chilled
With or without raisins, it makes a great dessert, snack or brunch dish.
It’s especially tasty and inviting during the holidays for those special gatherings with friends and family.
Gorditas de Azucar
Thanks to my cousin Patricia, who lives in Mexico, for sharing this family recipe with me from my tia Amelia’s recipes. I was never able to ask my Mom for it before she passed. Cherished recipe for sure!
2 cups flour
½ cup unsalted butter, margarine or shortening (at room temperature)
½ cup sugar
1 teaspoon salt
1 teaspoon baking powder
½ cup milk
1 egg, lightly whisked
1. Combine the dry ingredients in a large bowl, add the shortening or margarine and work it in with your hands. Gradually add in the milk and egg until dough forms. Make 12 dough balls, set aside.
2. Heat a griddle pan or comal to medium heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3½ inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Serve warm with butter and or dulce de leche.