If I had to choose between rice or noodles, I would choose noodles HANDS DOWN! That is, unless the rice is sitting a moat of sweet milk in which case I would have to choose the rice HANDS DOWN! Because rice with milk and sugar is AWESOME!
Sorry, I need to calm down. It’s just that I really love rice with milk and sugar.
For those of you who are unfamiliar with and/or are slighty horrified by the thought of pouring milk and sugar on rice, you’re missing out on a creamy, comforting dish that we Hispanics can’t get enough of! As a child, I spent practically every weekend with Grandma and while in the middle of dinner, I’d usually ask:
Grandma, can we have rice with milk and sugar for breakfast tomorrow?
And Grandma always obliged. 🙂
2o+ years later, I still know what I want for breakfast tomorrow!
Rice With Milk and Sugar
If you have a rice maker, this whole process will be easy. No rice maker? No problem. This method has always worked for me:
Cook’s Note: Though long-grain white rice is acceptable, jasmine rice has such a delicious, nutty flavor. It actually smells like kettle corn while it’s cooking! Mmmm.
Stir once and bring to a boil over medium-high heat.
Once at a boil, cover the pan with a tight-fitting lid, reduce heat to low and simmer rice for 12 minutes.
Fluff rice with a spoon and tadaaa!! You just made perfect rice without a rice-maker!
Time to add the milk, and when I say milk I mean this stuff:
Evaporated milk gives a creamy, salty-sweet taste to the rice that I just gotta have. Rice with milk and sugar without evaporated milk is just sad to me.
The best combination of milk? One part evaporated milk and one part half-and-half or whole milk.
Sprinkle a pinch of salt over the rice along with a teaspoon of sugar to start. I don’t like mine too sweet so I add a little and adjust from there.
This is my ideal consistency for rice with milk and sugar, but it’s up to you.
WOW. Somehow, I managed to restrain myself from gobbling up this entire bowl before getting a picture of it.
Aren’t you glad?
Have you ever tried arroz con leche?
- 1 cup jasmine rice (I use Mahatma)
- 1-1/2 cup water
- 1 Tablespoon butter
- Pinch of salt
- 4″ cinnamon stick
- 1 12-ounce can evaporated milk (such as Carnation)
- Granulated sugar
- Milk, optional
- Place rice, water, butter, salt and cinnamon stick in a rice cooker and turn cooker on. When rice is finished, remove cinnamon stick and fluff with a fork. (Or cook rice on stovetop according to package instructions, making sure to add salt, butter and cinnamon stick to the pan.)
- Place a heaping cup of rice in a bowl, pour 1/4 cup evaporated milk over the top and sprinkle with a couple teaspoons of sugar. Stir to combine and taste. Add more sugar or milk as desired.
- If you prefer to cut the richness of the evaporated milk, pour in a little plain milk. Serve hot.
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