Arroz con Leche

Creamy Mexican rice pudding cooked with cinnamon stick and lemon peel in whole milk until thick and fragrant.

Ingredients

• 700g black beans
• 2 cups bolillo rolls
• 2 tbsp rehydrated dried chilies
• 2 tsp ground cinnamon
• 3 tbsp neutral vegetable oil
• a generous handful of jalapeños
• a handful of fresh cilantro, chopped
• pickled red onions, for serving
• 500ml beef stock
• 1 1/2 tsp chili powder

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the white rice and ground cinnamon until evenly combined.

3. 3

   In a separate bowl, blend the pickled red onions with the orange juice until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 35 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with epazote or a dusting of salsa verde.

8. 8

   Slice or portion into servings and serve.

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