INGREDIENTS

INSTRUCTIONS

Today's Helping of Chicken Soup for the Soul...  Arroz con Leche  I
still remember the sweet aroma of cinnamon, sugar, rice and milk
filling the rooms of her tiny house. As a small child there was
nothing much better than eating a bowl of her hot rice pudding
straight from the stove. My brother, sister and I would gobble our
first servings then beg for seconds. Grandmother's laughter would  fill
the kitchen as she happily refilled our bowls.  Today, relatives on my
father's side gather each December in her  memory. We lay out a huge
spread of traditional family foods, rolls,  cheeses, hams, salads,
olives and garlic butter. But none taste quite  as good as they did
when Grandma made them.  As dessert time approaches, everyone whispers,
"Did Aunt Juanita make  the Arroz con Leche?" Aunt Juanita is the
oldest of my grandmother's  five daughters and one son. She likes to
keep whether or not she has  made the rice pudding a mystery - when she
feels ready she  ceremoniously brings out the Arroz con Leche. She
carefully dishes  out small portions - making sure everyone gets their
fair share.  Fortunately, her Arroz con Leche always tastes just the
way "Grandma  used to make it."  Over the years I have come to realize
that the secret ingredients my  grandmother, Maria Encarnacion Navarro
Cortez, always included in  everything she made were huge doses of
laughter and love. Those are  the elements none of us will ever forget.
My brother, sister and I figured out that in order to get bigger
portions of Arroz con Leche we needed to learn to make it for
ourselves. I know you will appreciate our passion for it as soon as
you taste your first spoonful! Here is Aunt Juanita's recipe from
Grandma Cortez. It takes time, patience and a lot of love.  In a large
non-stick pot, heat the whole milk, white rice, lemon peel  and
cinnamon sticks. Bring to a boil over medium heat, stirring
frequently. Turn down heat to low setting and cook for approximately
25 minutes, stirring occasionally. Test a grain of the rice to see if
it is almost soft; if not, continue to cook until soft. Stir in sugar
and bring to a boil over medium heat, stirring frequently. Place over
a low setting and cook very slowly for approximately 30 more minutes,
stirring often. Cook until thick - not too soupy and not too dry.
Transfer to a 2-quart serving bowl. Sprinkle with cinnamon and  nutmeg.
Allow to cool - it will set like a pudding. Tastes delicious  chilled
or warm from the stove. Enjoy!  By Rosemarie Cortez from Chicken Soup
for the Soul Cookbook Copyright  Wentworth  Posted to EAT-L Digest  by
cs-text-weekday-reply@SoupServer.com on  Mar 07, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 19.5mg
Sodium: 115.2mg
Potassium: 357.2mg
Carbohydrates: 37g
Fiber: <1g
Sugar: 31.3g
Protein: 8.6g