Arroz con Leche (Rice Puddíng, Mexican Style)
- 1 cup of rice
- 4 cups of water
- 1 thin cinnamon stick
- 1 orange or lemon peel
- 1 can of condensed milk
- 2 egg yokes (optional)
- ¼ cup of raisins
- Finely ground cinnamon to taste
DIRECTIONS
Cook the rice in the water and with the cinnamon stick and the orange peel. Once these are cooked, add the condensed milk and the egg yokes, stirring well so that the yokes don’t get cooked whole. Add the raisins at the end. Let this boil for 15 minutes and then withdraw it from the heat. Sprinkle the ground cinnamon. Let it cool and serve.
Tips
- To easily peel tomatoes submerge them un boiling water for two minutes, then dip them in cold water.
- Frying Fish: To prevent that the frying oil take a strong fishy flavor, simply throw in a raw piece of potato peel in the pan before you start frying the fish.
- Add the dressing to your vegetable salads right before eating them. This way, any acid in the vinegar or lemon juice won’t wither your salads.
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