Yummy, Creamy Rice Pudding – Atole de Arroz
I know I really should not turn to food for comfort, trust me I’ve been trying very hard to use intuitive eating to guide me instead, but I can’t help myself sometimes. Especially when I don’t feel well or the weather is just blah. So feel free to thank my allergies and the continued rainy weather in Central Texas for me sharing my Momma’s atole de arroz (also known as arroz con leche or rice pudding) recipe.
With Mother’s Day right around the corner, I don’t know a better way to honor her and all she’s taught me than by sharing the childhood recipes we grew up on, which continue to offer me comfort to this day. Here’s what you’ll need.
2 cups water
1/3-1/2 cups sugar
1 1/2 cup long grain white rice
1 cinnamon stick
1 qt milk
Place your sauce pan/pot over medium high heat, add in the water, sugar, and stir until the sugar dissolves.
Add in the rice, milk and crumble in the cinnamon stick to infuse all the ingredients with flavor. Make sure you continuously stir to keep everything from boiling over.
Allow it to boil for a few minutes, then turn it down to medium low heat, stirring occasionally until the rice cooks through and the ingredients thicken. Feel free to add more sugar/cinnamon to taste.
If you prefer the cereal like consistency this yields and want to make it less thick, feel free to add in more milk toward the end of the cooking process to keep the rice from being clumpy. If you prefer the true rice pudding consistency, feel free to replace some of the regular milk with condensed milk. **Note: This addition will not only thicken your atole, but it will also make it sweeter so keep that in mind as you determine how much sugar to add in.
Now it’s ready to eat.
Buen Provecho/Bon Appétit
What’s your favorite go to childhood recipe that gets you through tough times?
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