Arroz Con Leche and a Progressive Dinner

Arroz Con Leche (rice with milk)We’re celebrating both Celiac Disease Awareness Month and Cinco De Mayo today. I’ve teamed up with three other gluten free blogs to bring a Mexican style progressive dinner to celebrate both.

I’ve made the dessert for our dinner, Arroz Con Leche (rice with milk). This is a very traditional dessert in Mexico and other Latin countries. When I was in Mexico years ago I tried this at restaurant and fell in love with both the simplicity and taste of it. A dessert like this is great for picnics and potlucks as it’s easy to transport and can sit out in the heat for a bit. It’s great both warm or chilled!
arroz1Ingredients:
1 cup long grain white rice
6 cups water
2 cinnamon sticks
1 14 oz can condensed milk
1 12 can evaporated milk
1 cup whole milk
1/2 teaspoon lemon zest
1/2 cup raisins
ground cinnamon, for topping

arroz2In a medium sized pot over medium high heat, place the rice, cinnamon sticks, and lemon zest and cook in the water until the rice is soft – about 20 minutes. Strain the liquid from the rice, reserving the rice and remove the cinnamon sticks. Place the rice back into the pot along with the evaporated milk, whole milk, and condensed milk. Cook over medium high heat, stirring on occasion until the milk is at a slow boil. Reduce the heat to low and cook uncovered, stirring occasionally until the rice mixture has thickened – about 20 minutes. Stir in the raisins and transfer to a medium sized serving dish. Sprinkle a bit of cinnamon on top. Can serve both hot or chilled. Serves 6.

To check out the other blogs in the dinner:

Appetizer or Soup – http://glutenfreeeasily.com/

Salad –   http://mysweetmarie.wordpress.com/

Main Course: http://espirational.com/

 

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