Arroz con Leche Recipe
User Reviews
5
Arroz con Leche Recipe
Description
The Arroz con Leche Recipe involves cooking long grain rice with whole milk infused with a cinnamon stick and orange peel, which impart a fragrant, comforting aroma. The rice is simmered until soft, then enriched with evaporated and sweetened condensed milk to achieve a thick, creamy texture. Vanilla extract is stirred in at the end to enhance flavor depth. The final dish is garnished with ground cinnamon, adding subtle spice on top.
The dessert’s texture is smooth and velvety, with the rice tender yet intact, combining sweet and citrus flavors delicately. The slow cooking over low heat with frequent stirring ensures the pudding thickens steadily without sticking or burning.
Arroz con Leche can be served either warm or chilled, adapting to different serving preferences. It is a comforting sweet treat that can pair well with a light snack or as a final course after a meal.
Practical tips include preparing the dish up to three days in advance and refrigerating it, though it does not freeze well. To cool it faster, spreading it on a sheet tray before refrigerating is helpful. Vanilla beans can be used instead of vanilla extract for a more intense vanilla flavor. Raisins, currants, or nuts may be added for additional texture and taste.
Ingredients
- 1 ¼ cups long grain rice
- 3 cups milk whole
- 1 cinnamon stick
- orange peel of 1
- 1 evaporated milk 12 ounces, can
- 1 sweetened condensed milk 14 ounces, can
- 2 teaspoons vanilla extract
- ground cinnamon for garnish
Instructions
- Add the rice. Whole milk, cinnamon stick, and orange peel to a large pot and boil over high heat while stirring occasionally.
- Stir the mixture, add on a lid, and cook over low heat for 15 minutes.
- Next, pour in the evaporated milk and sweetened condensed milk.
- Cook the mixture over low heat while frequently stirring until it becomes thick.
- Finish by stirring in vanilla extract.
- Serve the arroz con leche warm or chilled and garnish with ground cinnamon.
Notes
- This pudding can be prepared up to three days ahead and stored refrigerated for up to five days.
- Freezing is not recommended as it affects texture.
- Vanilla extract can be substituted with a split vanilla bean added during initial cooking for deeper flavor.
- Optional add-ins like raisins, currants, or nuts complement the dessert.
- To cool quickly, spread the pudding on a sheet tray before refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 168mg | 17% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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