Arroz con Cookies & Cream

Arroz con Cookies & Cream

Preparation Time5 mins Cooking Time30 mins Makes 6 servings

This is a modern take on the traditional arroz con leche, a homemade rice pudding dessert commonly enjoyed across Latin America.

Ingredients List
  1. 3 1/2 cups water
  2. 1 tsp. Mexican vanilla extract
  3. 1 cup short grain rice
  4. 3 Tbsp. sugar
  5. 2 cups Breyers® Cookies & Cream
  6. Whipped cream and chocolate cookie crumbs for garnish
  7. Strawberries (optional)

Directions

Print

1. Bring water and vanilla to a boil in a large heavy pot over high heat. Stir in rice and mix to distribute rice evenly in water.

2. Reduce heat; cover and simmer over low heat 22 minutes or until water evaporates. Meanwhile, place Breyers® Cookies & Cream in a large bowl and allow it to soften.

3. Remove cooked rice from heat. Stir in sugar until combined. Gently fold in softened Breyers® Cookies & Cream. Do not over mix.

4. Heat mixture over medium-high heat and cook for 2 minutes to thicken. Remove from heat. Let cool.

5. Divide mixture equally into 6 ice cream sundae bowls or glass cups. Top each with a dollop of whipped cream and sprinkle cookie crumbs on top. Add a sliced strawberries for extra fun!