Arroz Con Cookies & Cream - Breyers

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Arroz Con Cookies & Cream - Breyers

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Directions

#1 Boil water, and vanilla in a heavy pot over a high flame. #2 Add in rice and mix to distribute rice evenly in water. #3 Lower flame to a simmer and cover pot with lid. Cook rice for 22 minutes or until water evaporates. #4 Place Breyers Cookies & Cream in a bowl while rice cooks and allow it to soften. #5 Remove cooked rice from flame. Mix in sugar until completely combined. Gently fold in Breyers Cookies & Cream. Do not overmix. #6 Place pot of Breyers Cookies & Cream rice back over a medium high flame and cook for an additional 2 minutes to thicken. #7 Remove from flame #8 Divide equally into ice cream sundae bowls or glass cups. #9 Top with a dollop of whipped cream and sprinkle cookie crumbs on top. #10. Add a sliced strawberries for extra fun!

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

Ready In: 35 minutes

Cook Time: 30 minutes

Preparation Time: 5 minutes

Serves:6 people

Ingredients

2 cups Breyers Cookies & Cream Ice Cream

1 cup Urban Meadow® short grain rice

3 tbsp Urban Meadow® sugar

to taste Urban Meadow® whipped cream

to taste chocolate cookie crumbs

1 tsp mexican vanilla extract

optional strawberries

3 1/2 cups water

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Ingredients were added to the list

Nutrition Facts

Recipe serves: 6 people

Serving size: 1