Arroz con leche {Latin style rice pudding}
User Reviews
4.8
516 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Total Time
2 hrs
-
Servings
4 -6 people
-
Course
Dessert
-
Cuisine
South American, Ecuadorian
Arroz con leche {Latin style rice pudding}
Report
Easy recipe for homemade arroz con leche, a classic Latin American rice pudding dessert made with rice, milk, cinnamon, sugar, raisins, and condensed milk.
Share:
Ingredients
- 1 cup rice about 7 ounces or 210 grams, short to medium grain
- 6 cups whole milk
- Pinch of salt
- 1 cinnamon stick
- 2 Orange peel strips
- ½ cup sugar can also use brown sugar or miel de panela syrup
- ½ cup raisins
- 1 tablespoon butter
- ½ cup condensed milk adjust based on the level of sweetness that you prefer
- ½ teaspoon vanilla
- 1 tablespoon rum - optional
Optional garnishes:
- ground cinnamon
- chocolate shavings
- dulce de Leche
- Fresh berries or your choice of fruit
Add to Shopping List
Instructions
- Wash and rinse the rice very well.
- Put the milk in a medium sized pot with the orange peel, cinnamon stick, and pinch of salt. Bring to boil and add the rinsed rice. Cook on low heat for about 1 hour and 15 minutes, or until the rice is tender. Stir occasionally, increase frequency of stirring as the cooking time increases.
- Remove the cinnamon sticks and orange peel from the rice.
- Add the sugar or panela and raisins, cook for 15-20 minutes, or until it is tender and creamy. Stir frequently.
- Stir in the butter.
- Add the condensed milk, vanilla and rum to the arroz con leche and stir well. Remove from heat.
- The rice pudding or arroz con leche can be served warm or cold. Garnish with ground cinnamon, berries, dulce de leche, chocolate shavings, etc.
Notes
- Easy variation (cooking the rice first in water vs milk):
- Rinse the rice and place it in a pot with 1 liter ( 4 cups) cups of water, plus a cinnamon stick. Bring a boil, then lower the heat and cook on low boil until the rice is soft and tender, about 25 minutes. Strain and remove the excess water, you can keep the cinnamon stick.
- Add the strained cooked soft rice back to the pot, add the raisins (if using), 1 ½ cup whole milk, ½ cup condensed milk, orange peel, and ½ cup of sugar.
- Cook on low heat until creamy and thick (about 15-20 minutes), stirring frequently. Remove the cinnamon stick and orange peel.
- Add the vanilla and rum (optional) at the end, mix and taste. You can also add additional condensed milk if it needs an extra bit of sweetness.
- Rinse the rice and place it in a pot with 1 liter ( 4 cups) cups of water, plus a cinnamon stick. Bring a boil, then lower the heat and cook on low boil until the rice is soft and tender, about 25 minutes. Strain and remove the excess water, you can keep the cinnamon stick.
- Add the strained cooked soft rice back to the pot, add the raisins (if using), 1 ½ cup whole milk, ½ cup condensed milk, orange peel, and ½ cup of sugar.
- Cook on low heat until creamy and thick (about 15-20 minutes), stirring frequently. Remove the cinnamon stick and orange peel.
- Add the vanilla and rum (optional) at the end, mix and taste. You can also add additional condensed milk if it needs an extra bit of sweetness.
Genuine Reviews
User Reviews
Overall Rating
4.8
516 reviews
Excellent
Other Recipes
You'll Also Love
