Transcripts
1. Introduction: Hello, and welcome to class. Today I will teach
you how to create the most wonderfully
creamy Ros cole at dessert staple in my family. I believe that recipes
are family treasures and memories that should be
passed down to the family. They are ways to
remember and honor those who are no
longer with us while ensuring that these recipes are protected and recorded for
those who are yet to come. Nobody made a race like my great grandmother mama.
It would not last long. Whenever she brought it
to her family gathering, a few years back,
she passed away. And as a way to remember her, I wanted to make
her culinary gem. So I called my mom to ask for the recipe and my dog dropped. When she said that her
recipe departed with her forever lost as nobody asked her for it and she
never wrote it down. After the shock and
sadness passed, I was determined to recreate the recipe and immortalize it. I embarked on a journey to contact my family to
collect, document, test, and test until I had the closest flavor and
texture to her recipe. It was a quest feel by love, and I decided to not just pass down the
ingredients and the techniques, but also pass her culinary
legacy to my family. But I did not want
to stop there. I wanted to create this class
so I can share my findings. That's the closest to her flavor and texture through
these videos. So in this class, we will go over the essential ingredients and tools that will yield a very creamy and
delicious bowl of frac, which are more simpler
than you may imagine. I will also reveal
the key ingredient that helped me find her
flavor and texture. We will go step by step to learn how to prepare
the perfect rice, adding flavorful infusions
and sweetening the pot. You will also learn how to
add your personal touch by exploring addins to make the
texture and flavor your own. As we go through the videos
and piece out the recipe, I will share valuable tips to
make your recipe a success. Rosco Leche is so
simple to make, yet so good and delicious. I hope you join me
so that we can make this recipe together.
See you in class.
2. Ingredients and Tools: Hi there, it's great to see
that you've joined the class. Let's begin our Rosco
Leche journey by gathering the essential ingredients and tools that we will
be using today. For the ingredients,
we have 250 grams of round short rice. Here's the first tip. Use short grain rice
for a creamy texture, 500 millimeters of water, one dash of salt, 1.2 of
milk at room temperature. Two cinnamon sticks. And now for the essentials and my great grandmother's
recipe, one condensed milk. Can my great grandmother
use carnation? And we will use this one, which
is about 340 milliliters, one chara condensed sweet milk. If you don't have this around, you can use 250 grams
of white sugar. Here is the key ingredient that brought the closest
to her flavor, 50 grams of butter
at room temperature. This is one ingredient I did not expect to ever
be in the recipe, but it really brings
up the flavor. Even my mom and aunts were
surprised by this addition. Now for the optionals to add a bill flavor powdered
cinnamon, raisins and pecants. The tools we will need are
one large and one medium pan, silicon spoons or scrapers. And lastly, espatula.
And that's it. Gather your ingredients
and tools and join me in our next lesson where we
will be preparing the rice.
3. Prepping the Rice: All right, let's
get things going. We will start with
a crucial step. Rinsing the rice thoroughly
under cold water to remove excess starch and any impurities that
may be in the rice. Rice naturally contains
starch on its surface, and washing it off
prevents the grains from clumping
together and becoming overly sticky or creating a gummy texture during
the cooking rinsing. It will also eliminate
any impurity or unwanted flavors that may
be present in the grain. This way we have a purer taste, allowing the ingredients to shine through without
interference. Once it has been rinsed, we will place it in our pan. We are ready for the next step. In tip number two, let the rice soak in 500 millimeters of
water for 30 minutes. There are three
benefits to doing this. First is that during this time, the rice will absorb
water gradually, allowing it to cook more evenly during the
simmering process. The second is that
it will also allows the rice to absorb better the flavors of our
other ingredients. The third is that it
reduces cooking time, which will help us reach our well cooked rice with the same consistency
and avoid over cooking. Now we wait, join me in our next lesson where we will continue with the
simmering process.
4. Simmering: Now that our rice has been soaking in water for 30 minutes, we will proceed to cooking
it in medium heat. This can take anywhere
10-15 minutes. We will use the same water
has been soaking in, and at this point we will
add the dash of salt. What we want is for
the rice to be cooked, but still live a little bit of moisture so that
it doesn't dry up. Keep an eye on it to
avoid any burning. Now, as we'll leave
the rice to cook, we will combine our milk and our carnation by pouring
them on our larger pan. We will use low
heat to warm it up. While the rice cooks, we want it to simmer
and not boil. Once that happens, it will be ready to receive
our cooked rice. At this point, we will also
start infusing the flavors and milk by adding the two cinnamon sticks
tip number three. If you just love the taste of cinnamon and want it
to be very powerful, you can break apart the sticks. Just keep in mind that the
cinnamon flavor will be very intense and there
will be a bunch of pieces to clean
up before serving. Tip number four at this
point is where you can infuse with any other
flavor you'll prefer. I will give you a few
suggestions further in class. Right now, we're focusing on the traditional cinnamon flavor that my great grandma
used to make. Now let's check if
our rice is cooked. Yes, it is soft and moist. So now we can combine this with our simmering milk as we're combining stir in the
rice to incorporate it well, and make sure that
no clumps are left. Remember, we like to
have each grain of rice on its own and
avoid any clumping. We will continue
to heat this for 30 to 35 minutes in medium heat. And here is tip number five. Stir and continue
to stir throughout this time to prevent your milk from burning
at the bottom, constant vigilance and
stirring is essential. During this time, the rice will absorb all of the
flavors and we are aiming for a creamy result that I will show you
in our next lesson. See you there.
5. Adding the sweet: Now that rice has been
simmering for 30 to 35 minutes, this is the texture and
consistency we're looking for. It is creamy, but
not super thick. Why is this important? You may ask, as we let it
cool and then refrigerate it, the consistency will get thicker if the consistency
was too thick. At this point, likely it will stop being
silky and creamy, but rather more like
a clump of rice. Don't worry though, if you sense it is too
thick at this point, just add a bit more
milk and stir. If after has been
chilled it is too thick, just add in a little
bit of milk to it, and stir until you get the
creamy and silky consistency. My great grandma's recipe
was more on the creamy side, so I'd rather have it more liquid than thick at this point. All right, so the texture
is nice and creamy. Now we add our
remaining ingredients. We will add la le
chera first and stir. Now, for the key ingredient, butter, I tell you this is
what makes all the difference. Pour it in, continue stirring, so that we make sure that
these two ingredients are well incorporated. Now we will let it simmer for
another five to 10 minutes. Keep an eye on the consistency,
and keep stirring. Once that is done, we
will remove from the fire and let it cool down completely
at room temperature. Once it's cooled down, place it in a container
with a lid and pop it in the refrigerator to
chill for a couple of hours. Now maybe in our next lesson where I always share
some ways that you can add more flavor and your personal touches
to your across con.
6. Add your touch: What I loved about this
journey in recreating my family recipe was that
along the way I found that Rasconeches a very versatile dessert
where you can add your personal touch and creativity as you add an experiment with
different flavors. Here are some of the ways you
can infuse your Rasconeche. During the simmering of
the rice and the milk, you can add citrus. You can use orange, lime or lemon St. To add a
refreshing note, just make sure to not include the white part of the skin of the citrus as it can add a little bit of
bitter taste to it. Another option to add a
little bit of nuttiness would be incorporating almonds,
pequans or walnuts. You can also sprinkle them
on top before serving. Just make sure nobody's
allergic to nuts. Thank you for reminding me. Spice things up a little bit by adding a pinch of Carta Mom to add more fragrance and
a slightly citrus flavor. You can also use
vanilla extract, which is an all time favorite. You could add one or two
teaspoons to the entire batch. You can also add raisins. It is very common to
use it here in Mexico. Personally, I don't
like it, but you might. Lastly, for an adult twist, you can consider adding a
splash of your favorite liquor, such as rum or brandy. Do this after la le cha and the butter to ensure
the alcohol cooks off, leaving just the flavors behind. Feel free to try
these suggestions or invent your own
flavor and infusions.
7. Serve: The time has come once
Role has cooled off at room temperature and
you chilled it in the refrigerator for
a couple of hours. You can now serve it, feel free, top it off with a bit
of powdered cinnamon and it is ready to delight you and your
friends and family.
8. Final Thoughts: Thank you for joining
me in class and making my great grandmother's
recipe with me today. The journey to recreating it had me reaching out
to my family and sharing fun memories
as we try to remember her ingredients
and methods, which was a lovely way to
connect with them too. I hope that you leave this
class inspired to do the same and preserve your
family's culinary gems. I also hope that you
give this recipe a try. If you do, I would love to see your results in the
class project section. Also, if you have any
questions or comments, I'm more than happy to help. I would also love it
if you could leave a review for me to know
if you like the class, if the, if there are any
areas of improvement for me. Feedback after all is a gift. I will continue to gather more recipes and share
them with you here. So stay tuned for more and
I will see you next time.
Diana Escamilla, Crafter, Maker & Teacher
