This custard-like dish is called arroz con leche, or sweet rice. Everyone adores this traditional rice pudding from Mexico. The recipe might need to be doubled!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 8 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 38 mins |
| Servings: | 16 |
| Yield: | 2 8×3-inch loaf pans |
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups white sugar
- 1 cup honey
- 3 large eggs
- ½ cup vegetable oil
- ½ cup brewed coffee
- 1 tablespoon jam (any flavor)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon baking soda
- ½ cup white sugar
- ¼ cup unsweetened cocoa powder
- 3 ½ tablespoons water
- 1 teaspoon all-purpose flour
- ½ cup margarine
- 1 tablespoon brandy
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8×3-inch loaf pans.
- Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
- Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
- Spread glaze over cooled cakes.
- Tea can be used in place of coffee.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 164 mg |
| Sugars | 43 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |