Our April Dish is brought to you by our very own Cindy Contreras

Cindy joins Hierl as our Administrative Assistant. With her degree in Management/Human Resources and Finance, she’s a perfect fit for our office and our clients.

At home, Cindy enjoys spending time with her husband and 3 children. She thoroughly enjoys watching her children grow and experience the wonders of life. Together, they enjoy outdoor activities like bicycling and camping, as well as indoor activities such as visiting the library and cozying up for a nice movie.

When it comes to eating out, Cindy enjoys a local favorite that features authentic Mexican food that’s truly made with love.

Mi Casa is small little restaurant owned by people who really care about making good food. My favorite meal is the camaron suizos. Shrimp sautéed with bacon, onions and mushrooms in a cheese sauce. So delicious!”

Need Directions?

At home, Cindy enjoys making Mexican comfort foods and one of her favorites is Arroz Con Leche (Mexican Rice Pudding). Be sure to check out the delicious recipe below!

 


Arroz Con Leche (Mexican Rice Pudding)

It’s a dessert that can be served after lunch or dinner, but will also make a great treat for your children during breakfast time. Give it a try! I guarantee you won’t be disappointed!

Here’s what you’ll need:

  • 1 cup uncooked riceIY0109_Arroz.jpg.rend.hgtvcom.616.462
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1/4 cup raisins (optional)
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1/4 teaspoon cinnamon
  • lemon peel (optional)
  • 2 teaspoons vanilla

Let’s get started:

  1. In a medium saucepan, let rice soak in two and a half cups of water for 15-20 minutes. Add three cups more of water and then cinnamon stick. Simmer for 15 minutes covered.
  2. Add salt and raisins (optional), cook for another ten minutes or until the rice is tender. If you think it needs more time and water for the rice to get tender, just add one or two cups of water and let cook until soft.
  3. Mix the condensed milk, evaporated milk, cinnamon, lemon zest and vanilla and then add it to the rice. Verify sweetness and add more condensed milk if necessary. Cook uncovered on moderate heat for ten minutes, moving constantly to prevent rice pudding from sticking to the pot.
  4. Remove from heat; the consistency should be a little watery since the pudding will thicken as it cools. After five minutes, discard the lemon zest and cinnamon stick. Serve hot or cold sprinkled with ground cinnamon.

A dessert that can be served at any time of the day is a MUST! Can’t wait to try it out Cindy!