If I had to choose between rice or noodles, I would choose noodles HANDS DOWN!
That is, unless the rice is sitting a moat of sweet milk.
In that case I would have to choose the rice.
BECAUSE IT”S AWESOME!!
Sorry, I need to calm down. It’s just that I really love rice with milk and sugar. (Technically, this dish is called arroz con leche, but I’m more accustomed to using my nice little gringo term, k?) Whenever I would spend the night with my grandma, she would fix us a big dinner and we would eat, eat, eat until we couldn’t eat any more. But no matter how full I was I would still ask, “Grandma, can we have rice with milk and sugar for breakfast tomorrow?”
I know. Thinking about your next meal right after pigging out is…well, undignified. But we’re talking about rice with milk and sugar here, people.
Anyway, since you all are probably drooling for a bowl of this goodness, let me go ahead and share with you how I like my rice with milk and sugar.
First and foremost, I use a nice aromatic rice such as jasmine rice. (If you have not tried jasmine rice before, hurry up and do so for crying out loud!)
A note about jasmine rice: Instead of the usual 2:1 ratio of water to rice, jasmine rice only calls for 1 1/2:1.
If you don’t understand what I just said: Find somebody else to cook your rice for you.
To the rice and water, I add a pat of butter and a half teaspoon of salt. It’s not enough for the rice to be sweet- -I need it to be salty-sweet!
When the rice is all cooked, I scoop a non-conservative amount into a big ol’ bowl.
The next ingredient is very important: MILK!!
But not just any milk. I’m talking a smooth, creamy milk.
Translation: No skim milk here! It’s worse than fat-free ice cream!
Sometimes I like a mixture of 2% and half and half or straight whole milk, but my most favorite milk choice is evaporated milk.
When I was a kid, I used to sneak into the fridge and chug half a can when no one was looking. (And because evaporated milk has “Vitamin D Added,” I am all the healthier for it!)
(No, I wasn’t a fat kid. Why do you ask?)
Ok, I’ve mentioned the rice and the milk. Now for the sugar:
I prefer a rounded teaspoon of plain ol’ white sugar, but you could use brown sugar or agave nectar or honey. You could even sprinkle on a little cinnamon if you wanted to.
And now for the finishing result!:
Oh, dear. When I started writing this entry, I had a full bowl of rice with milk and sugar.
Guess I got carried away.
Guess you need to make your own bowl to see what it looks like.
(Guess I need seconds.)
*You only have one more day to nominate my blog for the Country Living Blue Ribbon Blogger Awards! I would oodles-appreciate it!