My mother’s traditional chocolate cake, coconut paletas, guava-filled pastries, fried dough prestiños: I can’t keep track of my lovely dessert memories of childhood growing up in Costa Rica. With a mix of nostalgia and determination, I’ve been making a list (hello glazomania) of childhood dessert recipes I want to make within the next month. They’re easy to make, delicious, and extremely versatile.
These two are at the top of my list for my sweet dessert-centered month ahead: Astrid’s Arroz Con Leche and Cocoa & Condensed Milk Bites. I’m aware this is a brief introduction to my baking inspiration for the month ahead but stay tuned for more dulce-licious ideas to bake and taste.
Arroz Con Leche de Astrid
- 1 cup white rice
- 4 cups water
- 2 cinammon sticks
- 2 cups evaporated milk
- 14 oz sweet condensed milk
- Rinse the rice under cold water for 20-30 seconds. Then, in a medium saucepan, bring water to a boil.
- Stir in the rice and reduce the heat to low. Add the cinnamon sticks and let it simmer gently for 20-30 minutes (make sure your water doesn't cook off faster than your rice does).
- Once cooked, stir in the evaporated milk and condensed milk. Stir until the mix becomes thickened (it's important to stir constantly!).
- Transfer the rice to a serving bowl and let it cool off. To finish, dust the top with ground cinnamon or any other topping of your choice (ginger, raisins, cocoa, etc.)
Super Easy Cocoa & Condensed Milk Bites
- ⅓ cup sugar
- 4 tbsp cocoa powder
- 14 oz condensed milk
- 1 tbsp butter
- 14 oz evaporated milk
- In a small saucepan on low heat, melt the butter with the sugar, evaporated milk, and condensed milk.
- Add the cocoa powder and stir for 10-15 minutes.
- Transfer the mixture onto a buttered bowl and let it cool off completely (you can also refrigerate it for up to 2 hours).
- Once ready, roll the mixture into small balls (or bites) and coat with extra cocoa powder (optional!).