The other day, I found myself craving something warm and cinnamon-y. It wasn't a craving for a specific dessert. All I knew was that I wanted something that tasted like fall. I'm not sure if everyone is aware of this little known fact, but fall tastes like cinnamon. It also tastes like apples and pumpkins and brown sugar. It was then that I realized that I hadn't even had a chance to cook with this month's ingredient for the Food of the Month Club...Apples. (Sigh!) Apples would fit in very nicely with what I was craving. I just needed to decide what to make.
Just then, my youngest son Jack, ran inside to get a sweater. You know it's chilly outside if a 7 year old little boy takes time out from riding his bike to get a sweater. As Jack ran back outside, I knew exactly what to make...Apple-Cinnamon Arroz con Leche! Arroz con Leche is Jack's favorite dessert. It was just what the kiddies would need to help warm them up, once they were done playing outside. And with the addition of apples and extra cinnamon, it was sure to satisfy my craving.
Let me tell you... The Apple-Cinnamon Arroz con Leche did not disappoint! It was warm and creamy and cinnamon-y all at the same time. And with the soft little pieces of tart Granny Smith apples... (Sigh!) It tasted just like fall!
What are you craving this fall?
Apple-Cinnamon Arroz con Leche
(Rice Pudding)
Ingredients:
- 3 to 4 Granny Smith apples, peeled, cored, and finely chopped
- 1 cup long or short-grain rice (I used long-grain)
- 1/4 teaspoon salt
- 1 3-inch cinnamon stick
- 3-1/2 cups water
- 2 cups milk
- 1 (12 oz.) can evaporated milk
- 1 (14 oz.) can sweetened condensed milk
- 1 tablespoon ground cinnamon
Directions:
In medium 2 to 3-quart saucepan, bring rice, chopped apple, cinnamon stick, salt and water to a boil over medium-high heat. Cover saucepan and reduce heat to low. Let simmer until all of the liquid has been absorbed and the rice is fluffy, about 15 minutes.
Gently stir in the milk, evaporated milk, sweetened condensed milk, and ground cinnamon. Cover saucepan and let simmer over low heat, stirring occasionally to prevent the rice from sticking or flowing over, for about 20 minutes or until the Arroz con Leche is nice and creamy. Let cool slightly. Serve warm. Enjoy!!!
*You can also let the Arroz con Leche cool to room temperature, then refrigerate for a couple of hours or overnight, to serve the rice pudding cold. I LOVE cold Arroz con Leche for breakfast!
Sharing this recipe with FOTMC (Food of the Month Club)
I just saw this on RecipeNewZ. What a wonderful dessert! And the photo is so pretty: I love that blur around the edges, fits so perfectly together with this rainy weather. I wish I could have that cup of pudding right now with some hot chocolate :-)
ReplyDeleteHi Cooking Rookie! Thank you so much for stopping by and commenting. :) I like the blur around the edges too. I think it gives the photo a cold weather/wintery feeling or that it's the steam from the hot rice pudding fogging up the camera. :)
ReplyDeleteThis I am going to try. And I will add some raisins. I have always liked both raisins and apple in my rice pudding. I had some rice pudding last month where pears were used. That was good, as well.
ReplyDeleteWhat a lovely variation on a classic! Thanks, Leslie.
ReplyDeleteThat would be lovely. I wonder if it can be done without the cans. Everything else is in the house.
ReplyDeleteAre you kidding me with this deliciousness right now? I don't enjoy cooking, but this looks so ah-ma-zing. Question: What do I have to do to get you to come cook for me?
ReplyDeleteStopping by from SITS.
Hi Christian! Yes, you can make this recipe without the cans of evaporated milk and sweetened condensed milk. Just increase the amount of regular milk to 4 cups. :)
ReplyDeleteWow....that looks amazing
ReplyDelete