Tangy Arroz con Leche a la Naranja, photo by Hispanic Kitchen

Tangy Arroz con Leche a la Naranja

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Tangy and delicious arroz con leche! The addition of orange juice adds a refreshing twist to this classic dessert.
There are many ways to spice up your traditional Latin rice pudding? Just add a little OJ to this Hispanic Kitchen staple and you'll get a tangy arroz con leche. It may sound like an odd combination but the orange will surprise everyone at your table. Make sure to use freshly squeezed orange juice! The only other option would be two tablespoons of naranja agria, which you can find in your local hispanic market or bodega.

Ingredients

  • 3 cups water
  • 1 cup freshly squeezed orange juice or 2 tablespoons naranja agria
  • 1 cup long-grain rice
  • 1 stick cinnamon
  • 1 egg
  • 3 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 can condensed milk
  • orange rind from one orange
  • ground cinnamon to garnish

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Directions

  1. Combine water and orange juice in a medium bowl. In a heavy saucepan soak the rice and cinnamon stick in the water and orange juice mix for 1 to 2 hours.
  2. Bring the rice mixture to a boil on high heat, uncovered. When it starts to boil, lower the heat to medium and cook for 10 to 12 more minutes, until the water has almost evaporated.
  3. Beat the egg in a bowl. Mix with the milk, stirring very well. Add the egg mixture, vanilla extract, condensed milk and orange rind to the rice and cook over low heat, stirring carefully, until most of the liquid evaporates and the rice reaches the desired consistency, for about 30 minutes. Garnish with ground cinnamon.
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