Ingredients Jump to Instructions ↓

  1. Achiote Infusion

  2. 1 cup 110g / 3.9oz Achiote seeds

  3. 2 Water

  4. For The Rice

  5. 1 cup 160g / 5.6oz Short-grain rice

  6. 2 teaspoons 10ml Salt

  7. Spice bag, containing

  8. 4 Star anise pods - with

  9. 12 Allspice berries - and with

  10. 4 Cinnamon sticks - (3" long) - and also with

  11. Canela or cassia - tied in cheesecloth

  12. To Finish

  13. 3 cups 711ml Fresh whole milk

  14. 1 Sweetened condensed milk - (14 oz)

  15. 3 oz 85g Bittersweet chocolate - finely chopped

  16. 2 Plump vanilla beans

  17. Ground cinnamon - to taste

Instructions Jump to Ingredients ↑

  1. Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.

  2. Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.

  3. To Finish: Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid.

  4. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate.

  5. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.

  6. This recipe yields 8 to 12 servings.

  7. Description:

  8. "{Arroz Con Leche Y Chocolate}"


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