This recipe probably should be called not “Arroz con Leche” but, rather, “Death to All Diabetics!” It is delightfully and lethally full of sugar, starch, and saturated fat.
Furthermore, not only is this bad for anyone with blood glucose control issues, it is one of those dishes, like lobster drenched with margarine and served with glasses of champagne, that meets the ascetic dietary rules of my religion for the pre-Christmas season while utterly violating their spirit (which is why those rules are only guidelines and not religious law). This dessert is really a feasting food, and only if you aren’t diabetic, hyperinsulinemic, glucose intolerant, or the like.
Thoughts of this recipe have been bothering me for a solid month and a half. I can imagine its milky, coconutty, starchy, sweet, delicately spiced rice flavor and chewy grainy texture with such vividness that I have been constantly tempted to buy all the ingredients and beg my friends to let me use their kitchen to make it. I yearn for the taste of condensed milk, which is a canned cream-colored substance composed of whole milk cooked with so much sugar it is extremely viscous, and almost solid when chilled, and for the aroma of coconut milk, which is a thick product much richer (i.e., fattier) than coconut water.
I want to take a big bowl, fetch a pint of this rice dessert, and go to town, my eyelids drooping half-closed in pleasure as I chew slowly, lick my sticky lips, and suck on the spoon. No matter if I’m nauseated, sleepy, and headachy for a full day afterward while my blood sugar soars through the roof — the pleasure’s the thing.
Just like my other fantasies of acquiring particular objects, the desire to eat arroz con leche is another manifestation of a type of greed — gluttony — that I wish to turn away from. I share the recipe with you partly in case you are one of those people who can eat anything (at least a bit now and then) without ill effects or religious strictures, but mostly because this blog really has been helping me to let go of these pesky greedy obsessive thoughts about things I choose not to indulge in. Herewith:
By Elizabeth Carrion
Published October 11, 2013
Fox News Latino
- 3 cups water
- 3-4 cinnamon sticks
- 5-6 cloves
- 1 inch piece fresh ginger
- 2 cups short or medium grain rice
- 12 ounce can coconut milk
- 12 ounce can evaporated milk
- 14 ounce can condensed milk
- ½ to ¾ cup raisins
- Ground cinnamon
- Add water, cinnamon sticks, cloves and ginger to a large pot and bring to a boil. Simmer for 5-10 minutes.
- Strain to remove spices. Add same water back to pot.
- Add rice and simmer on low for 30 minutes.
- Add coconut, evaporated and condensed milk and continue to cook on low until rice is tender to your preference. Mix frequently so that rice does not stick to the bottom of the pot.
- When ready, fold in raisins.
- Serve in bowls and sprinkle with ground cinnamon.
Tip: If rice is not tender enough or has dried out, add milk ½ cup at a time and sugar to taste.
Serves a crowd.