This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor to the Mexican rice pudding.
- 1 cup rice
- 2 cups water
- 1 cup milk
- 1 can condensed milk
- 1 cup amaranth cereal (popped amaranth)
- 1/2 cup raisins
- sugar to taste
- ground cinnamon
Soak the rice in hot water for 15 minutes.
Drain and rinse until the water runs clear.
Place the rice and the 2 cups water in a medium size saucepan, bring to a boil, cover, and simmer until the water is absorbed.
Add the milk, condensed milk, amaranth and raisins.
Cook over low heat another 10-15 minutes, until the mixture thickens.
Add sugar to taste.
Cool and serve with cinnamon sprinkled on top.
Traditional Mexican food: A tasty way to go gluten free
Mexico’s grain of the gods: Cooking with amaranth