Saffron Arroz Con Leche

Published: July 20 2018

Need a simple dessert to satisfy your sweet tooth? Add saffron to this traditional Mexican rice pudding for an elegant twist on a familiar favorite!

Ingredients

Preparation

1 1/2 cup water
1 cup Lotus Foods Organic Jasmine Rice
One 4-inch cinnamon stick
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
1 cup whole milk
2 pinches of saffron

Put the water, rice, 1 pinch of saffron, and the cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.

Strain out the liquid, discard the cinnamon and reserve the saffron rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, another pinch of saffron, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil.

Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 15 minutes.

Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. Can be served warm or chilled.

*Recipe adapted from Marcela Valladolid