Arroz con Leche y Nata
If you thought arroz con leche could not be any more creamy, I have news for you! I started having fun with Parmalat Crema para Desayuno and added it to my arroz con leche during the cooking process. The results were silky smooth without disturbing the beloved flavor of this Mexican dessert treat.
Just like the popular dessert, this arroz con leche can be enjoyed hot, cold or at room temperature. Depending on the weather, I love it any way. I’m not picky.
Permalat Crema para Desayuno is nata. What is nata? Nata is the layer of cream that rises to the top when boiling milk. Its neutral flavor can be modified to be part of the most richest dessert, like I did here, or seasoned to be enjoyed as a dip or topping.
Paramalat Crema para Desayuno can also be enjoyed right out of the container. It goes perfect on a bagel, toast, accompanied with berries or dolloped over jelly or marmalade. Heavenly.
For more information on where to find the product and recipe inspiration using Parmalat Crema para Desayuno. Visit their website HERE.
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Arroz con Leche y Nata
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Description
The silkiest, creamiest arroz con leche made with nata. This tasty Mexican dessert is sweet, rich and can be enjoyed at any time of the year.
Ingredients
1 cup long grain white rice
1 4-inch cinnamon stick
3 whole cloves
2 cups milk
½ cup sugar
1 cup Parmalat Nata Crema para Desayuno
½ cup golden raisins
ground cinnamon for garnish
Instructions
Soak rice in 2 cups water for 30 minutes. Drain.
Combine 3 cups water, cinnamon stick and cloves in a large saucepan over medium heat. Bring to a boil and add rice. Simmer uncovered until most water has been absorbed and rice is tender but not dry; about 12 minutes.
Add milk, sugar, nata and raisins, decrease heat to medium low. Stir slowly until mixture begins to simmer; about 5 minutes. Remove from heat and let cool. Mixture will thicken. Serve and garnish with ground cinnamon.
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