Lunch: Arroz Con Leche

Recipe by Pam Lolley This rice and milk dish is essentially a rich and creamy rice pudding. Sweetened with raisins and vanilla, you can up the sweetness factor by adding sugar and cinnamon to the mix. This dish is one big comforting bowl of goodness that

This recipe includes superfoods such as:

Cinnamon

Health benefits of Arroz Con Leche

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 cups water
1 cup uncooked short-grain white rice
2 (3-inch) cinnamon sticks
3 cups whole milk
1 large egg
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
1/2 cup raisins
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 to 2 tablespoons granulated sugar (optional)
ground cinnamon (optional)

Instructions

Combine water, rice, and cinnamon sticks in a large heavy saucepan; let stand 30 minutes. Bring rice mixture in pan to a boil over medium-high; reduce heat to low, and simmer, stirring often, 20 minutes.
Whisk together whole milk and egg in a medium bowl; gradually stir into rice mixture. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring often, 5 minutes. Stir in sweetened condensed milk, evaporated milk, raisins, vanilla, salt, and, if desired, sugar. Bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring often, until mixture is very thick and creamy, 25 to 30 minutes. Serve warm. Sprinkle with cinnamon, if desired.
Note: This can also be served room temperature or chilled.