Yes, rice pudding can even be found in Malasia! Naturally, being so widespread, many variations of arroz con leche exist. One of the more common varieties is called 'arroz emperatriz' whose recipe differs due to the addition of egg yolks.
In some countries, sugar is sprinkled on the top and then heated so that it caramelizes and gives the desert a crunchy top. This is particularly common in Portugal as well as in the Spanish region of Asturias. In some places, the dish is said to be very beneficial.
According to the population of Costa Rica, arroz con leche heals the wounds of the soul and brightens the day. In Colombia, grated coconut is often used as an extra ingredient as well as a garnish on the top of the rice pudding. In Peru, arroz con leche is made with cloves which give the dessert a special aroma and flavour.
They also have a version called 'arroz zambito' which is made with a Peruvian cake made from maize. This simple rice dish has become such a common part of Hispanic culture that it has also been used in popular culture. South American versions of the arroz con leche may include other ingredients, such as nutmeg and butter in the Costa Rican version, and chocolate and cayenne pepper in the Mexican arroz con leche recipe.
The traditional Spanish arroz con leche recipe includes egg yolks, cinnamon and lemon rinds as the main ingredients, apart from the rice, milk and sugar. The rice is boiled in milk, and should be constantly stirred to prevent the rice at the bottom of the pot from getting burned. The other ingredients are also boiled in milk, which is later added to the boiling rice. Once cooked, the dish may be served hot or cold. The reason is probably its simple ingredients that create a culinary gem.
Arroz con leche, which is also known as Rice Pudding, can be made in half an hour. Using only milk, sugar, and rice. The basics can be seen everywhere, but the special flavors and toppings are where the magic happens. There are some interesting features for every version of these desserts.
Read-on to know what characterizes each one, and the origin story of arroz con leche. Arroz con leche is a Spanish and Latin American dessert that can be made with three simple ingredients. However, the result is satisfying to almost every palate. Not surprisingly, every Latin American and Spanish household in every city has their own version of arroz con leche.
The basic arroz con leche recipe is as simple as warming up milk, adding sugar, and cooking the rice in it. Arroz con leche is often cooked on the stovetop, but some varieties use the oven for a dramatic finish. The Spanish version has the classical addition of butter, cinnamon sticks, and a dash of tangy lemon.
It also has full form, which it gets by using whole milk for cooking the small-grained rice, plus a bit of sweetened condensed milk. As for the form, some versions of arroz con leche use long-grained rice and cook it a little bit in water. The texture could be smooth or grainy as well, both are popular presentations.
Just a wonderful hearty sweet bite that everybody loves.
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