Around 10,000 years ago in eastern Asia, people started to cultivate what was going to become one of the diet staples of humanity: rice. This small, rather modest grain has been around for a long time now but it wasn’t until the 17th century that colonists adopted it as a major crop in the Americas.
Due to its adaptability, it was able to grow in many different places of the globe and by now, it is present in the majority of households worldwide.
Versatility at its best
There is a reason why rice is nowadays consumed by half of the world’s population: its versatility. From a humble bowl of egg-fried rice to fancy seafood paella, rice can be actually part of every meal. Unfortunately, this grain has a reputation for being bland and boring but it doesn’t have to be like that at all. In fact, this is what makes it such a great food item. With proper seasoning, rice can be the perfect complement for almost any kind of food since it pairs well with fish, meat, greens, and even fruits!
So next time you have some white rice leftovers, do not toss them, with some creativity they can turn into an amazing meal in no time. If you’d like to know more about this staple food, visit https://carolinarice.com/products/white-rice/
What to eat when your next sugar craving strikes
What about desserts? Yes, rice makes wonderful sweet dishes too.
In Thailand, mango sticky rice, which is made with coconut milk, is practically a signature dish. In Japan, a traditional sweet treat is mochi, which are small cakes made with glutinous rice flour. Italians, for example, love sweet arancini balls filled with jam or chocolate mousse.
However, the most iconic sweet rice recipe that has managed to spread literally throughout the world is probably rice pudding.
Also known as arroz con leche in Spanish speaking countries, this old-fashioned dessert will surely evoke some sweet memories from your childhood. Even though each region has adapted the recipe to their local tastes, the list of ingredients remains quite short; you only need rice, milk, and sugar.
There are infinite ways of customising it and toppings are the best way to make your arroz con leche extra special. The most traditional ones are raisins and dried cranberries but if you have a sweet tooth, try some chocolate chips, you won’t regret it! Additionally, it is without a doubt one of the easiest desserts to make at home. With some dedication you will have an amazing comfort food in almost no time. No more excuses: why not try it today?
Ingredients (4 servings):
- 1 cup Arborio rice, uncooked.
- 4 cups of whole milk.
- ½ cup warm water.
- 1 tsp ground cinnamon.
- 1 tsp vanilla essence.
- 1 strip lemon zest.
- ½ cup sugar.
- A pinch of salt.
Preparation:
- Pour 2 cups of milk and ½ cup of water in a pot over medium-heat. Then, add the cinnamon, the vanilla essence, the lemon zest and the rice. Pay attention, since the rice should be completely covered by the liquid. Bring to a boil, reduce the heat, cover the pot and keep on cooking over low heat for 10-15 minutes.
- Taste the texture of the rice, it should not be crunchy. If it is, you can add some warm water or milk and let it cook for a few more minutes.
- Mix the rest of the milk with the sugar and a pinch of salt in a bowl and incorporate it into the pot. Let it cook (stirring frequently) over low heat for 5 minutes.
- Try the rice once again, when it reaches the creaminess you expect, remove from the heat.
- You can serve it warm or let it cool down and refrigerate for later.
- Sprinkle some cinnamon on top and enjoy!
Helpful tips:
Do you want an even creamier version? Substitute one cup of milk with condensed milk in step 2 of this recipe. You can also stir in a tablespoon of butter and allow it to melt at the end, this will definitely take the creaminess to the next level.
If you have any leftovers, luckily arroz con leche freezes well. Protect it from freezer burn with proper freezer safe containers and you will have some homemade dessert ready whenever you have a craving for something sweet. When reheating, just add a little milk or water and stir.
Disclosure: this is a collaborative post