Arroz con Leche
User Reviews
5
Arroz con Leche
Description
Arroz con Leche combines short- or medium-grain rice cooked slowly in whole milk seasoned with a cassia cinnamon stick and a pinch of salt. After the rice becomes tender through a long simmer, plumped raisins and sugar are added and cooked further to integrate sweetness and texture. The pudding is finished by stirring in butter, sweetened condensed milk, and vanilla extract, which enrich and mellow the flavor. The cinnamon infuses a warm, subtle spice throughout.
The creamy pudding can be served warm or chilled, sprinkled with ground cinnamon if desired. Its smooth, thick consistency and sweet notes provide a pleasant dessert after meals, particularly popular in Mexican cuisine.
To add extra texture and flavor, coconut, nuts, or other dried fruits can be mixed in. Brown rice can also be used as an alternative following adjusted cooking instructions.
Ingredients
- 1 cup short grain rice or medium grain rice
- 4 1/2 cups milk whole
- 12 oz can evaporated milk
- salt pinch
- 1 cassia cinnamon Mexican, stick form
- 1/2 cup granulated sugar or sub brown sugar or honey
- 1/2 cup raisins
- 1 Tablespoon butter
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Wash rice until the water runs clear.
- To a medium saucepan over medium heat add milk, cinnamon stick, and salt. Bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour 15 minutes.
- Plump raisins: Add raisins to a bowl and cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.
- Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins and cook for 10-15 minutes more, stirring often to avoid burning. If it seems too runny, continue cooking and it will thicken further. If you would like it creamier, stir in a few tablespoons of milk.
- Remove from heat then stir in butter, condensed milk and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top.
- Store leftovers in the fridge for a few days. Reheat on low in a pot on the stove. Add a splash of milk it needed, to thin it out.
Notes
- You can add coconut, nuts, or dried fruit to the pudding for additional texture and flavor.
- For a variation, use brown rice by following a dedicated cooking method for it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 127mg | 5% |
| Potassium | 481mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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