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Rice and Amaranth Pudding

Source of Recipe

Karen Hursh Graper


Recipe Introduction

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor. Serves 4

List of Ingredients

1 cup rice
2 cups water
1 cup milk sub
1 can condensed milk DariFree double strength or coconut cream
1 cup amaranth cereal (popped amaranth)
1/2 cup raisins
sugar to taste
ground cinnamon


Recipe

Soak the rice in hot water for 15 minutes.

Drain and rinse until the water runs clear.

Place the rice and the 2 cups water in a medium size saucepan, bring to a boil, cover, and simmer until the water is absorbed.

Add the milk sub , coconut cream, amaranth and raisins.

Cook over low heat another 10-15 minutes, until the mixture thickens.

Add sugar to taste.

Cool and serve with cinnamon sprinkled on top.