Disclosure: The following post is compensated and in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe, opinions and statements are my own.
What a nice Mother’s Day weekend it has been for me. My mother-in-law is visiting from Chicago and she spoils us with delicious food all the time. She has made Jose’s favorite dishes and I asked her to make my favorite dessert! I finally jotted down the arroz con leche recipe because Tita Yoya’s is the best! I’m not sure I can pull it off the way she does but I’ll make sure to always have Real California Milk to ensure a yummy outcome! Why? Because California produces more than 25 varieties and styles of Hispanic-style cheeses bearing the Real California Cheese seal, which certifies they are natural cheeses made in California exclusively from California milk. Here is our recipe:
Serves: 15
Ingredients:
1 cup of long grain rice (soaked for 2 hours)
4 cups of water
lemon or lime zest
1 cinnamon stick
4 cups of Real California Milk
1 tablespoon of vanilla
1 can of condensed milk
handful of raisins
ground cinnamon
In a large pot, add the water, rice, cinnamon stick and zest of lime (or lemon) over medium heat. Once the water is about to evaporate, add Real California Milk, and vanilla and stir, stir, stir over medium heat (about 20 minutes). It should always have a slow boil! With your stirring spoon, check for the rice to be soft, if so, add the condensed milk and stir, stir, stir for another 15-20 minutes (again, bring to a boil). Switch to a serving dish when you reach your desired consistency. I don’t like mine too dry! Sprinkle the raisins and ground cinnamon on top.
Didn’t I tell you I was a lucky girl? I miss Chicago and the abundance of Mexican food (especially my mother-in-law’s)! Nevertheless, I am so thrilled to have found delicious Real California Milk to help me duplicate the best recipes passed down to me!
Disclosure: This post was compensated and in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe, opinions and statements are my own.
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