Arroz Con Leche

Chef Mike Licharson,

Gather

Home made “rice crispies” and tequila poached cranberries perk up this luscious rich rice cream.

Ingredients

Rice Pudding

3 cups whole milk

1-354ml can evaporated milk

1-300ml can sweetened condensed milk

2 cups heavy cream

2 cups arborio rice

2 cups water

1/2 cup white sugar

1 cinnamon stick

1 tsp vanilla paste

1 tsp ground clove

Crispy Rice

1/2 cup jasmine rice

large pot boiling water

1 tsp ground cinnamon

4 cups canola oil

Cinnamon Sugar

1 cup white sugar

1 tsp ground cinnamon

Aerated Horchata

See recipe on page 19

Hibiscus and Tequila-poached Cranberries

1 cup white sugar

1 cup water

2 Tbsp dried hibiscus flowers

1 Tbsp fresh lemon juice

1 oz Tequila

1 cup dried cranberries

Aerated Horchata

1/2 cup jasmine rice, toasted

1-300 ml can Dulce de Leche

1 cup heavy cream

6 cups whole milk

1 cinnamon stick

Method

Rice Pudding

1. In a bowl, rinse uncooked rice well with cold water until majority of starch has been removed.
2. Strain the rice and add to pot with other ingredients and mix well.
3. On medium heat, cook for 30 minutes, stirring every 3-5 minutes to avoid sticking.
4. Check for doneness: flavour from aromatics, condensed milk and sugar should be absorbed and rice should be tender to taste.
5. Transfer to a glass container to cool with saran wrap pressed directly on top of rice to avoid skin forming.
6. Once cool, remove cinnamon stick and mix well before serving.

Crispy Rice

1. Rinse uncooked rice well under cold running water.
2. Transfer to a bowl and rinse again well,  until water runs clearly.
3. To boiling water, add ground cinnamon, then rice and stir well. Keep water boiling on high heat until rice is completely soft.
4. Strain cooked rice and rinse under cold water until cool and then allow to drain as dry as possible.
5. Add dry rice to sheet pan with parchment on top.
6. Dry in the oven overnight at the lowest temp possible.
7. Next day: break up any rice that has clumped together while drying.
8. On med- high heat, preheat oil to 350°F.
9. Add rice and allow to puff.
10. Remove and toss with cinnamon sugar. Store at room temp.

Hibiscus and Tequila-poached Cranberries

1. In pot on medium heat, add sugar, water, hibiscus, lemon juice and tequila and simmer until sugar is dissolved.
2. Strain hibiscus flowers from syrup and pour over dried cranberries
3. Cool at room temp and transfer to fridge.

Aerated Horchata

1. In a dry pan, on medium heat, toast the rice until golden, stirring constantly to avoid burning.
2. Remove from pan and mix well with all other ingredients. Use whisk to incorporate thick dulce de leche.
3. Refrigerate overnight.
4. Mix well the next day,as contents may settle.
5. Put mixture through a fine mesh strainer and put through a whipped cream dispenser or whip with whisk or hand mixer.

Assembly

1. Spread about 3/4 cup of rice pudding on bottom of bowl.
2. Add a few spoons of poached cranberries with the syrupy liquid.
3. Add an even layer of aerated horchata cream about a quarter-inch high.
4. Spoon puffed rice over the top to cover completely.

Yield  1 serving