How To Make Arroz Con Leche With Candied Mango
Boiled in milk and cinnamon, this arroz con leche is a thick and creamy dish made refreshingly sweet with a lemony candied mango topping.
Combine the water, rice, and cinnamon sticks in a pot over medium-high heat. Bring to a boil, uncovered, and cook for about 18 minutes until the rice is tender.
Add more water to achieve the correct texture for slightly overcooked rice.
Strain the liquid (save it for adjustments at the end) and discard the cinnamon.
Return the rice to the pot and stir in the whole milk. Bring to boil, then reduce the heat to a simmer. Add condensed and evaporated milk.
Cook for about 20 minutes uncovered, stirring constantly until the mixture is thick. Remove from heat and serve.
For candied mango, bring all the ingredients to a boil in a saucepan.
Blend with an immersion blender, then pour over the finished rice.
- Calories: 816.99kcal
- Fat: 21.82g
- Saturated Fat: 13.34g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 134.26g
- Fiber: 1.28g
- Sugar: 96.35g
- Protein: 23.04g
- Cholesterol: 81.56mg
- Sodium: 327.61mg
- Calcium: 752.69mg
- Potassium: 985.14mg
- Iron: 0.93mg
- Vitamin A: 205.26µg
- Vitamin C: 14.12mg
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