Arroz con Leche
4 cups milk
1 cup rice
1 cup sugar
1 tsp vanilla
1 cup heavy cream
1/4 tsp salt
In medium saucepan, heat milk over medium-high heat, until scalded but not burned. Pour rice into 9 x 14 inch pan. Cover with scalded milk, and bake at 325 degrees for 3 hours, or until the rice is soft, but not dry. Stir occasionally during first hour to prevent sticking. If necessary, add more scalded milk. After 2 hours, 45 minutes remove from oven. Add vanilla, sugar, and cream. Return to oven to finish baking for 15 minutes. Serve hot.

Hope you enjoy it!

Use real butter!

Honey Teriyaki Chicken
• 2 cups water
•1 tablespoon butter
•1 teaspoon salt, eyeball it
•1 rounded cup white rice
•2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
•4 boneless, skinless chicken breasts
•4 boneless, skinless chicken thighs
•Vegetable oil, for drizzling
•Salt and pepper
•1 cup chicken broth or water
•1-inch ginger root, peeled and chopped
•1/4 cup honey
•1/2 cup teriyaki sauce
•1 tablespoon toasted sesame oil
•4 scallions, thinly sliced
•1 ripe pineapple
Directions
Preheat a grill pan or large griddle over medium high heat.
Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

http://allrecipes.com/Search/Recipes.aspx?WithTerm=pineapple%20chicken

CHINESE CHICKEN WITH ALMONDS

1 lb. boneless, skinless chicken meat
2 Tbsp oil
1 tsp. toasted sesame oil, optional
1 tsp salt
2 Tbsp soy sauce
2 sticks celery, thinly slices
2 oz fresh mushrooms, thinly sliced
4 oz frozen peas
1 cup chicken stock
2 tsp cornstarch
3 oz split, toasted almonds

Cut the meat into paper thin slices and salt. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

Add the almonds and serve over steamed rice.

1 fryer, about 3 1/2 pounds
1 medium onion
2 stalks celery
1 5-ounce can water chestnuts
4 slices canned pineapple
1 tablespoon cornstarch
1 tablespoon of soy sauce
1 teaspoon salt
1 tablespoon water
4 tablespoons lard or cooking oil
1/4 cup canned pineapple syrup

preparation

Remove meat from bones of chicken. Cut meat, onion and celery into 3/4″ cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.