OPEN FIRE ARROZ CON LECHE (rice pudding)

O P E N F I R E C O O K I N G is one of my favorite hobbies. It aligns my mind and body with all that is around me and yet, excludes the noise that needn't be present connecting me with primal instincts more of us should channel. Open fire can be done in your backyard or in the woods, or you can decide to recreate this dish on your stove top - regardless of how you decide to cook this recipe, it will be your winter staple once you try its smokey, ethnic flavors with notes of cinnamon and cloves pared with its milky rich and creamy texture. One thing is for sure, when cooking on the open flames, it gives meals such a different taste that will not be present when cooked on a stove. If you really want to get the full body, I encourage you to try it outdoors.

Lets get cooking

W H A T Y O U ‘ L L N E E D

Note: skip over items for open fire if you plan on cooking inside-

1. Two pots - one for milk, one for cooking the rice

2. Cooking utensils (I prefer wooden spoons as appose to rubber or plastic items)

3. An axe or good sharp hatchet (for fire wood)

4. Lighter, flint, or any other method of fire starting

5. Open fire cooking grates, hangers or set ups

6. Cheese grater

7. Measuring devices (cups, spoons etc.)

8. Tableware to eat

I N G R E D I E N T S

1. 4 to 5 C Milk depending on how milky or thick you prefer. (I prefer RAW but at the very least use whole milk)

2. 2 C White or Jasmine rice

3. 2 Cinnamon sticks + powder

4. 4 Whole cloves

5. 1 cone Piloncillo (can substitute with any sugar)

6. 2 tsp Turbinado sugar or to taste

7. 1-2 tsp vanilla

8. Optional 1 to 1 1/2 shot of bourbon

9. 1 Tbsp Maseca corn flour (this is optional. I typically never need it, however authentically it is used)

10. 4 C Water for rice, 2-3 Tbsp for the maseca flour if used

O P E N F I R E S T E P S

You’ll want to begin by using your axe / hatchet and chopping thin, long pieces to create a floor for your kindling. This method was especially effective for me since we’ve had a rainy several days and a wet ground will suck heat out, and prevent a good fire or at the very least, prevent a fire from starting quickly.

C O O K I N G S T E P S

Once your fire is stabilized on the kindling, its time to add your fire wood.

Step 1. Grab your first pot and pop in on the flame adding your TWO cinnamon sticks. Move around with your wooden utensil and “roast” the sticks until they become fragrant.

Step 2. Once you can smell them well, add in your FOUR cups of water.

Step 3. Add in your rice. It is completely optional if you rinsed the starch out of your rice. Some folks say it makes a difference, however if you are out in the woods cooking in the open, you may not have a way to do this and it’s totally fine. I never quite notice a difference.

Step 4. Add your FOUR cloves to the rice. Cook as you would normally steam rice.

Step 5. When the rice is half way done, remove cloves and add your second pot to warm up your milk. You want to have nice hot milk, but NOT boiling. This is simply tempering your milk to not shock the rice with cold temperatures.

Step 6. Grab your Piloncillo cone and your cheese grater and begin to grate up the cone. add entire pile and add to the warm milk. If you are choosing to add the maseca corn flour which will thicken the pudding quite a bit, warm your 2 tablespoon of water and add your Tbsp of flour + mix together until a thick slurry. Dump into milk. Again this step is optional. At this point you may also add your vanilla, bourbon and sugar

Step 7. The rice should be fully cooked and fluffy but still contain half inch or so of water at the bottom. Add now your milk and continue to cook low heat until as thick as you like.