A traditional Latin American dessert that translates to "rice with three milks" in English. This sweet and creamy dish is made by cooking rice in a combination of evaporated milk, condensed milk, and regular milk.
In a dutch oven or large pot bring the water, rice and 1/2 tsp cinnamon to a boil over medium-high heat. Cook until rice is tender and most of the liquid has been absorbed, about 15 minutes, stirring often.
Stir in the milks and vanilla and bring to a boil. Reduce heat to low and stir constantly, to prevent rice from sticking to the bottom, until thickened or desired consistency about 20 to 25 minutes.
Let cool 5 minutes and if you like sprinkle top with a little ground cinnamon.
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