Since being at home, we have cleaned, organized, created art, and maybe tried a new recipe or two, or three.
With Cinco De Mayo (Known as ‘El Día de la Batalla de Puebla’, meaning The Day of the Battle of Puebla) approaching, we wanted to share one of Chef de Cuisine DeeAnn Rose’s favorite recipes.
Arroz con Leche and Dulce de Leche
8.3 ounces arborio rice
2 quarts whole milk
6.7 ounces granulated sugar
1 cinnamon stick
1 vanilla bean (split and scraped)
1 orange zested
10.6 ounces heavy cream
4 ounces rum macerated raisins (Golden raisins soaked for at least an hour in 2 ounces of rum)
Yields 4 pounds, 6.5 ounces
- Blanch the rice in slightly salted water and drain well.
- In a saucepan, bring the rice, milk, sugar, cinnamon and vanilla bean to a boil.
- Lower to a simmer, stirring regularly until the rice is tender and most. Make sure not all of the milk is absorbed. Stir in zest
- Chill the rice pudding over an ice bath, then remove the cinnamon stick and vanilla bean
- Whip the cream to soft peaks and fold into the cooled rice pudding to lighten, followed by the rum macerated raisins.
Dulce de Leche
14 ounces sweetened condensed milk (1 can)
- Preheat the oven to 425 degrees F.
- Place the sweetened condensed milk in a pie plate or similar baking dish, and cover it tightly with foil.
- Place the covered dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up the sides.
- Bake in the oven for about 2 hours, or until the desired color and thickness* are achieved.
- Whisk the dulce de leche to smooth out any lumps.
*Dulce de Leche will become even thicker as it cools.
Written by: Lucinda Sutton Inman, Assistant Director of Guest Services