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Arroz Con Leche

Arroz Con Leche

Photograph by Andrew Meade

As you well know, I’m a food lover. Whenever anyone asks me what I do for a living, I say I’m a professional eater. And my love of food is what drives me to cook. But I also understand the importance of living a healthy lifestyle while still enjoying the foods I love. That’s why I’ve partnered with the American Diabetes Association for the launch of my new, bilingual book, Latin Comfort Foods Made Healthy. I share traditional Latin recipes filled with the flavors we know and love while still staying within the nutritional guidelines of the American Diabetes Association.

With Hispanics being twice as likely as non-Hispanics to be diagnosed with diabetes, prevention is just as important as management, and education is key. I hope to introduce the home cook to new methods of cooking, new food options and portion control; teach them about new ingredients from other Latin countries; and about the importance of making food that is delicious yet good for our bodies—and very easy! It is truly how everyone should be eating, diabetic or not.

But don't take my word for it! Try this healthy and delicious arroz con leche recipe perfect for a cool fall night. It can’t get more Latin than that!

Arroz con Leche (Rice Custard)

1 cup uncooked instant brown rice
2 cups fat-free milk
1 cup water
2 tbsp granulated zero-calorie sweetener (such as stevia)
1 (3-inch) strip orange peel
1 (3-inch) cinnamon stick
1 tbsp flaxseeds

3 whole cloves
1 tsp vanilla extract

1/2 tsp ground cinnamon

1. Prepare the rice according to package directions. 


2 . Combine the cooked rice, milk, water, sugar substitute, orange peel, cinnamon stick, flaxseeds, and cloves in a medium saucepan; bring to a boil. Reduce the heat to medium low and simmer, stirring often, until the rice pudding is thick and creamy, about 20 minutes. 


3. Remove from the heat. Remove and discard the orange peel, cinnamon stick and cloves. Stir in the vanilla and ground cinnamon. 


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