Arroz con leche {Latin style rice pudding}
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
1 hr 55 mins
-
Total Time
2 hrs
-
Servings
4 -6 people
-
Course
Dessert
-
Cuisine
South American, Ecuadorian
Arroz con leche {Latin style rice pudding}
Description
The recipe begins by rinsing the rice to remove excess starch. The rice cooks slowly in whole milk with aromatic additions of cinnamon stick and orange peel, infusing the milk and rice with subtle spice and citrus notes. This long simmer at low heat creates a tender, creamy base. Once the rice is soft, the cinnamon stick and peel are removed. Sugar and raisins are added, continuing to cook until the mixture thickens further. Butter is stirred in for richness, followed by condensed milk, vanilla, and optional rum to enhance sweetness and flavor depth.
The pudding's texture is creamy and thick, characteristic of Latin-style arroz con leche. It can be served either warm or chilled, depending on preference. Garnishes such as ground cinnamon, fresh berries, chocolate shavings, or dulce de leche add variety and presentation appeal.
A variation includes cooking the rice first in water with cinnamon before combining with milk and other ingredients, which can alter the texture slightly while maintaining flavor. Adjust sweetness with additional condensed milk if desired.
Ingredients
- 1 cup rice about 7 ounces or 210 grams, short to medium grain
- 6 cups milk whole
- Pinch 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
- berries fresh or your choice of fruit
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
- For a variation, cook rice first in water with cinnamon stick, then combine with milk and sugar mixture for a slightly different texture.
- Adjust sweetness by adding more condensed milk to taste towards the end of cooking.
- The pudding can be served warm or cold and garnished with options like ground cinnamon, fruit, chocolate shavings, or dulce de leche.
User Reviews
Overall Rating
4.8
You'll Also Love
