RECIPE: REC: Cajeta Brown Rice Pudding

RECIPE:
R

richard-in-cincy

Well-known member
1 cup brown rice

1 tsp. sea salt

2.5 cups water

1 cinnamon stick

1 tsp. cinnamon (I like cinnamon, omit if you like lighter taste, but the extra cinnamon is needed to stand up to the cajeta for my tastes)

1 can of cajeta (I simmered a can of sweetened condensed milk for 4 hours, the can must stay submerged at all times or it will explode)

1/2 cup raisins

Combine, bring to a simmer, and cover rice, cinnamon, salt, and water until water has been absorbed.

Remove cinnamon stick. Stir in the can of cajeta and raisins. Cook on lowest heat, stirring often, to combine and heat through until creamy and cajeta is incorporated.

This is really delicious and unusual.

Optional: You can prepare the recipe using a regular can of condensed milk for a rich traditional version of rice puddin'.

 
If you can find it, Coronado Cajeta Quemada made with goats milk is the absolute best

I can just sit and eat big spoonfuls out of the jar. Now they have gotten really evil and put it in squeeze bottles, but it's so thick it is still a little hard to get out of the bottle.

I'm going to have to make this.

 
Cajeta.... oh my!

I totally agree with Melissa - the cooked can of condensed milk (known as Telegoo) is not a good representation of cajeta, or dulce de leche, for that matter...

Look for the Coronado, but I prefer the regular, as opposed to the "quemada" which means burned, literally, so it's just more caramelised -

Ah what the hey, try them both, or all three, there is an 'envinada' version also (wine flavored)

They are all made of goat's milk

 
No, but I've put it in hot coffee. Makes a really quick flan too

You can coat your dish with it, refrigerate for a few minutes to firm it up and then add your custard.

Use it for the filling for alfajores or a popular thing to do is just spread it on plain Maria-type cookies to accompany a cup of coffee.

Coronado Cajeta is available in Quemada (regular caramel), Vanilla and Envinada, which is wine. Quemada just means burnt milk candy, which is what they call caramel/penuche type candies and sauces.

 
I agree, it's good, but it's neither dulce de leche OR cajeta!

In Europe we had condensed milk in a tube... definitely put it in coffee, over ice cream, or just squeeze it out of the tube and into your mouth... :0

You can also make the flan completely out of the stuff, there's a recipe for it in here (or gail's) that I posted ages ago - Flan Napolitano de Veracruz...

 
Here's the wikipedia definition of cajeta

Cajeta is a Mexican confection of thickened syrup usually made of sweetened caramelised milk.

According to chef Rick Bayless, the name for cajeta came from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a spoon drawn through the liquid reveals the bottom of the pot in which it is being cooked.(citation needed) However, it is more popularly assumed it takes its name from the small wooden boxes in which it was traditionally packed. Mexican cajeta is considered a specialty of and popularly associated with the city of Celaya in the state of Guanajuato, although it is also produced with the traditional method in several towns of the state of Jalisco, such as Mazamitla, Sayula, and Atotonilco el Alto.

Cajeta is made by simmering goat's milk, or occasionally a sweetened liquid, stirring frequently, until it becomes very viscous due to evaporation of water, and caramelized. While goat milk is the most usual base, other liquids or juices may be used.

In Celaya, and eventually the rest of Mexico, the confection of half goat's milk and half cow's milk became known by the name cajeta, but elsewhere, the milk candy became known as leche quemada, dulce de leche, etc. It has cousins in the many Indian milk-based sweets like pera and the milk fudge burfi, and in the opera fudge of the U.S.. Cajeta is eaten on its own as a sweet, as a spread or filling for breads and pastries, such as churros, and as a topping for ice cream.

Certain liquors are added to special recipes called cajeta envinada. In addition, cajeta envinada especial is enriched with raisins, almonds, pecans or nuts. Often it is used as a topping for crêpes, as a sweet sauce boiled and softened down with milk to soak the crepes, resulting in a tasty dessert.

 
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