Arroz con Leche de Nuez- Pecan Rice Pudding
A traditional dessert of arroz con leche with the flavors of fresh ground pecans!
Servings 8 Servings
Ingredients
- 3 cups water
- 1 full cup medium or short grain rice
- 2 large cinnamon sticks mexican canela if possible
- pinch of salt
- 1 pecans, finely crushed, plus more for garnish
- 4 cups whole milk
- Sugar, to taste. I start with 1/2 c then taste it as it cooks
- 1 c shredded coconut, optional
Instructions
- In a large pot combine the water cinnamon stick, rice and pinch of salt. Bring to a boil, reduce to a simmer and cover. Continue cooking until the liquid is absorbed, about 20 minutes.
- At this time you can remove the cinnamon sticks or you can leave them in there.
- In the blender, mix 1 cup of finely crushed pecans with 1 cup of milk. Mix on high until smooth. Reserve.
- Once the water is absorbed from the rice, stir in the remaining milk and the blended pecans. Reduce the heat to medium/low. You don’t want it to boil. You will continue to cook and stir as needed until the mixture becomes thick and creamy. This process could take up to 25-30 minutes. Serve warm or chill and serve topped with crushed pecans and shredded coconut.
Notes
If you wanted to prepare this dairy free, you could substitute the whole milk with coconut milk or almond milk. Add a bright flavor with some fresh orange zest! So tasty!