NINJA FOODI ARROZ CON LECHE or MEXICAN RICE PUDDING – RECIPE WITH PROBLEMS
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rethinking this I would cook under pressure for 2 minutes and leave the natural release for 20 minutes and see if pin would drop, then you would completely …
Only put in ninja on pressure cook water, lime grind, cinnamon stick and pressure cook. After rice is done then add milk, condensed milk other ingredients. Continued moving on sautéed till thickened
What is the site for the recipes?
Yes they mean three strips and you take it off with a vegetable peeler. I have added lemon peel to mine which is delicious but it's something that you want to be able to remove not have running through the pudding to eat.
I use my easy and outrageously delicious rice pudding recipe. My ninja came a few days ago and that was the first thing I made because I figured I could make it in my sleep so I wouldn't screw it up! 🙂
Doesn’t using a liquid measuring cup to measure out the rice change the recipe? A dry cup is 6oz & a liquid cup is 8oz. That’s the purpose of there being wet & dry measuring right?
“It blew milk all over my bulldog”. 😆😆😆😆
Though not called for, if you add 2 tbsp of butter or oil to the mix, it will suppress the foaming of the food.
Authentic arroz con leche should never be that dry & sticky. I agree with you. Maybe the sauté portion of the recipe should be left out or done on Low. Or maybe add a whole cup of milk at the end instead of just the 1/2 cup. Great video and great tips!
I’m gonna give it a shot!! Thank you!
Hey John, us "would-be" Ninja-chefs love a little comedy every now-and-then…and the occasional mishap…makes it more appealing! I was wanting to ask you if you had ever tried "CHISO"? chee-so? or know by the Japanese word "FURIKAKE"? "foo-roo-ka-key"? I thought I would ask you since you have said you like both rice, and salty things. Shiso, is a natural plant that grows wild in Japan, and is dried out and sprinkled on as a rice/food seasoning. Commonly available in Japanese or Asian food stores. Try it out on some Basmati rice sometime!
To avoid the pressure release valve from spitting milk or any other liquid other than steam I recommend you put the wire rack in the high position before putting the pressure cooking lid and place some sort of thin barrier, aluminum foil, parchment paper, cloth, etc that would block going to the valve.
Mine did that with the macaroni recepie. It was more of a vomit than a liquid consistancy 😅
Anything with milk or that foams should have a controlled release. Release pressure somewhat back and forth 😊 Love your videos!
He uses a dry mesurement for wet and wet for dry????
I just love your Southern Accent!
My teenage daughters continue to watch you , they even walk around spewing out your hook”007” they just Love you!
Keep on Cooking!
I know you want to do quick recipes, but If you do this recipe on the stove and use jasmine rice, this recipe will be amazing. Nice video 👍
Maybe reduce the recipe by half? That would eliminate the chance of spewing the contents during pressure release.
When mine blows liquid out, I close valve and wait then open it again. It will build up pressure again and then go back to steam.
I love rice pudding too. Thanks for another great and informative video.