Almost every country and culture has a variation on rice pudding. Personally I think it is because the stuff is sooooo delicious (Hey, you figure so many people can’t be wrong). Something about creamy, starchy, sugary sweet yuminess just cannot be beat. In Latin American countries arroz con leche is usually creamier and runnier, think more oatmeal less tapioca , than the American version. It usually incorporates cinnamon and condensed milk making it spicier and more on the sweeter side. This recipe counteracts the sticky sweetness of the condensed milk with the tartness of the strawberries. It makes for a perfect coupling. My preference is to eat this cold but some people cannot resist and must eat it the second it is finished. Can I blame them? Not really.
WHAT YOU NEED:
-1 cup uncooked long-grain rice;
– 4 cups of fat-free milk;
– 1 cup of water;
– ¼ cup sugar;
– ½ teaspoon of vanilla extract;
-2 teaspoons of brown sugar;
-1 cinnamon stick;
– 1 14oz. can of fat-free condensed milk;
– ½ cup of sliced strawberries (using the whole container of strawberries is perfectly fine as well)
WHAT YOU DO:
Pour rice, milk, water, sugar, vanilla extract, brown sugar and cinnamon stick in large saucepan and simmer on medium-high heat until mixture just begins to boil.
Reduce heat to medium and let simmer for 35-40 minutes, making sure to stir frequently so rice will not stick to the bottom and milk will not scorch. Once rice has softened add condensed milk and give it a good stir. Turn off heat and let sit.
Mixture will thicken as it sits. I prefer to let it cool in the refrigerator for a few hours to chill but it can be eaten warm or at room temperature as well. When ready to serve garnish with a hefty amount of sliced strawberries.