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Arroz Con Leche With Candied Mango

Community Member
March 16, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Arroz Con Leche With Candied Mango

Ingredients

for 16 servings

Arroz con leche:

  • 32 cups water (7 kg)
  • 4 cups long grain rice (800 g)
  • 4 cinnamon sticks
  • 4 cups whole milk (960 mL)
  • 4 cans evaporated milk
  • 4 cans condensed milk

Candied mango:

  • 2 cups frozen mango (375 g)
  • ¼ cup granulated sugar (50 g)
  • 4 g pectin nh (4 g)
  • 3 tablespoons lemon juice

Nutrition Info

  • Calories 697
  • Fat 17g
  • Carbs 123g
  • Fiber 1g
  • Sugar 72g
  • Protein 21g

Estimated values based on one serving size.

Preparation

  1. Combine the water, rice, and cinnamon sticks in a pot over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender (about 18 minutes).
  2. Add more water to achieve the correct texture for slightly overcooked rice.
  3. Strain the liquid (save it for adjustments at the end) and discard the cinnamon.
  4. Return the rice to the pot and stir in the whole milk, Bring to boil, then reduce the heat to
  5. a simmer. Add condensed and evaporated milk.
  6. Cook uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Remove from heat and serve.
  7. For candied mango, bring all the ingredients to a boil in a saucepan.
  8. Blend with an immersion blender, then pour over the finished rice.

Ingredients

for 16 servings

Arroz con leche:

  • 32 cups water (7 kg)
  • 4 cups long grain rice (800 g)
  • 4 cinnamon sticks
  • 4 cups whole milk (960 mL)
  • 4 cans evaporated milk
  • 4 cans condensed milk

Candied mango:

  • 2 cups frozen mango (375 g)
  • ¼ cup granulated sugar (50 g)
  • 4 g pectin nh (4 g)
  • 3 tablespoons lemon juice

Nutrition Info

  • Calories 697
  • Fat 17g
  • Carbs 123g
  • Fiber 1g
  • Sugar 72g
  • Protein 21g

Estimated values based on one serving size.

Preparation

  1. Combine the water, rice, and cinnamon sticks in a pot over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender (about 18 minutes).
  2. Add more water to achieve the correct texture for slightly overcooked rice.
  3. Strain the liquid (save it for adjustments at the end) and discard the cinnamon.
  4. Return the rice to the pot and stir in the whole milk, Bring to boil, then reduce the heat to
  5. a simmer. Add condensed and evaporated milk.
  6. Cook uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Remove from heat and serve.
  7. For candied mango, bring all the ingredients to a boil in a saucepan.
  8. Blend with an immersion blender, then pour over the finished rice.

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