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Ceja Vineyards

Amelia Ceja
 
February 9, 2011 | Culinary Creations | Amelia Ceja

Learn How to Make Arroz con Leche with Amelia Ceja

Amelia Ceja revisits her youth in Mexico by preparing one of her favorite breakfast dishes taught to her by her maternal grandmother, Mama Chepa. Arriba arroz con leche!

 

Arroz con Leche - Rice with Milk
From Amelia Ceja's Kitchen
(serves 6 to 8)

I love arroz con leche for breakfast or as dessert after a meal. This is the easiest recipe prepared by my maternal grandmother Mamá Chepa while I was growing up in a small village in Mexico.

1 cup long grain white rice
2 cups water
3 cups milk
1/3 cup sugar
1 cinnamon stick

Place the water, rice and the cinnamon stick in a medium size pot and bring to a boil -- reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.

Add the milk and sugar and bring gently to a boil again -- reduce heat, simmer uncovered and stir continually until creamy about 15 minutes. Can be served hot or cold for breakfast or dessert -- it's yummy!

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