condensed milk

Rum-spiked Horchata, grainy refreshment

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The Horchata is a traditional beverage made from ground almonds, sesame seeds, rice, barley, or tigernuts. The name is traditionally from the Spanish region of Catalonia and the drink is served cold in the summer as a natural form of refreshment.

To make the Rum-spiked Horchata, you will need 1 cup uncooked long grain rice, 2 quarts warm water, 1/2 teaspoon ground cinnamon, 1 1/4 cups milk, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract , 1/4 cup rum, or to taste, and 16 cubes ice.

To prepare, mix the the rice and warm water together in a bowl and let it stand for 1/2 hour. Save the water and drain and put the rice in the bowl of a food processor. Next add the cinnamon and process until it forms a paste. Return the rice to the water and let stand it stand for at least 2 hours. Stir the mixture occasionally as the water turns milky white. Strain the rice through a fine sieve into a bowl or pitcher and stir in the milk, condensed milk, vanilla, and rum until it is evenly blended. Refrigerate at least 2 hours.

When ready to serve divide the ice cubes between four glasses, and pour the chilled horchata.

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Arroz con leche, a milky rice treat

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Arroz con leche, or literally rice with milk, is a desert that is enjoyed in parts of South America, especially Peru, as well as Europe.

It is an exotic yet simple desert that can is easy to make. The arroz con leche can be sweetened and flavoured to taste and it is an easy desert that can be served when entertaining either for a small dinner party or just to offer a little taste of something different for your own family. This desert is also quite filling and is best eaten with a meal that does not already include rice.

All you need are two cups of uncooked white rice, three pints of cow’s milk, condensed milk, powdered cinnamon, brown sugar, a saucepan, four cinnamon sticks, and four small desert bowls or desert glasses.

Soak the uncooked rice in milk for a few hours. This can be done overnight as desired. Once soaked, in a saucepan over a low flame, boil rice in the remaining milk until nice and tender. Once rice is tender leave to cool

Stir in condensed milk and sugar to sweeten to taste. Add powdered cinnamon and place small amounts of mixture into glasses. Chill in a cool refrigerator until ready.

Cinnamon sticks can be added to the desert bowls before serving.

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