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Arroz Con Leche

 
One serving costs about $1.25

$1.25 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:41%

Spoonacular Score: 41%

 

Arroz Con Leche requires roughly about 45 minutes from start to finish. This side dish has 737 calories, 9g of protein, and 48g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.25 per serving. 7 people were glad they tried this recipe. This recipe from Foodista requires heavy cream, lemon zest, sugar, and cinnamon sticks. Overall, this recipe earns a not so great spoonacular score of 39%. Similar recipes include Arroz con Leche, Bananan Arroz Con Leche, and Arroz Con Leche Milk Base.

Ingredients

Servings:
3 cups
3 cups heavy cream
heavy cream
3 cups
3 cups milk
milk
1 cup
1 cup arborio rice
arborio rice
2
2  cinnamon sticks
cinnamon sticks
1
1  lemon zest
lemon zest
1 pinch
1 pinch salt
salt
1 cup
1 cup sugar
sugar
3 cups heavy cream
3 cups
heavy cream
3 cups milk
3 cups
milk
1 cup arborio rice
1 cup
arborio rice
2  cinnamon sticks
2
cinnamon sticks
1  lemon zest
1
lemon zest
1 pinch salt
1 pinch
salt
1 cup sugar
1 cup
sugar

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

In a saucepan, place the 2 cups heavy cream, 2 cups milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the rest of milk and heavy cream as needed (you don't want the rice to become too thick). Add the sugar off the heat and stir to combine. Remove the cinnamon sticks. Sprinkle with cinnamon.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.25
Ingredient
3 cups heavy cream
3 cups milk
1 cup arborio rice
2 cinnamon sticks
1 lemon zest
1 cup sugar
Price
$3.87
$0.99
$1.50
$0.36
$0.50
$0.28
$7.50

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
736 Calories
8g Protein
48g Total Fat
69g Carbs
6% Health Score
Limit These
Calories
736
37%

Fat
48g
74%

  Saturated Fat
29g
186%

Carbohydrates
69g
23%

  Sugar
39g
44%

Cholesterol
175mg
58%

Sodium
104mg
5%

Get Enough Of These
Protein
8g
17%

Vitamin A
1950IU
39%

Manganese
0.56mg
28%

Calcium
229mg
23%

Folate
88µg
22%

Vitamin B2
0.36mg
21%

Phosphorus
208mg
21%

Vitamin B1
0.27mg
18%

Vitamin D
2µg
16%

Selenium
10µg
15%

Vitamin B12
0.76µg
13%

Vitamin B5
1mg
12%

Vitamin E
1mg
9%

Iron
1mg
9%

Potassium
282mg
8%

Vitamin B3
1mg
8%

Zinc
1mg
7%

Magnesium
29mg
7%

Vitamin B6
0.14mg
7%

Fiber
1g
7%

Copper
0.11mg
6%

Vitamin K
4µg
4%

Vitamin C
2mg
2%

covered percent of daily need

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