Arroz con Leche [Recipe + Video] Spiced Rice Pudding
User Reviews
5
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Prep Time
2 hrs
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Cook Time
45 mins
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Calories
708 kcal
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Course
Dessert
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Cuisine
South American, Dominican
Arroz con Leche [Recipe + Video] Spiced Rice Pudding
Description
This Arroz con Leche recipe starts by soaking rice with whole cloves and cinnamon sticks in water for a few hours to infuse flavor. The rice is then cooked gently until tender, stirred frequently to prevent sticking. Afterward, evaporated milk and sugar are added, creating a thick, creamy pudding. Raisins are incorporated once it nears a boil to soften and sweeten further.
The final texture is creamy with soft grains of rice balanced by the warmth of cinnamon, cloves, and nutmeg. Butter enriches the flavor, while garnishing with freshly grated nutmeg and optional cherries adds aroma and color. The pudding cools to allow a crust to form, which is stirred back in for full flavor.
This dessert can be served warm or chilled in small bowls, making it suitable for various occasions. It offers a traditional flavor profile familiar in Spanish and Latin American cuisines.
Variations include adjusting the liquid for desired thickness and omitting sugar for a savory breakfast version. Leftover cooked rice can be repurposed using this method for quick Arroz con Leche.
Ingredients
- 1 cup rice
- 6 cloves
- 4 cinnamon stick or 1½ teaspoon of ground cinnamon
- 6 cup water divided
- 1 teaspoon salt
- 3 cup evaporated milk
- 1 cup granulated sugar
- ¼ cup raisins
- 2 tablespoons butter salted
- ⅛ teaspoon nutmeg freshly-grated
- cherries optional, for decoration
Instructions
1. Soak the rice
- In a medium saucepan or pot (1 gal [4 lt]), soak the rice, cloves, and cinnamon sticks in 2 cups of water and let sit for a couple of hours.This step is optional, and it's my own method for cooking the rice.
2. Combine
- When the 2 hours have passed, add the remaining 4 cups of water.Add in the rice (including the water in which it was soaking, cinnamon and cloves). Add the salt.
3. Simmer
- Cook over medium temperature and stir regularly to avoid sticking. When the rice is tender (about 20 mins) add milk and sugar.When it breaks a boil again add the raisins. Cook over low heat until the mixture reaches a pudding-like consistency.
4. Cool and chill
- Remove from the heat. Remove the cloves and cinnamon sticks. Add the butter and mix well. Cover and let it cool down to room temperature.Stir to incorporate the crust that forms during cooling.
5. Serve
- Serve in small bowls and sprinkle with the nutmeg. Decorate with the cherries.
Notes
- The rice pudding texture can be adjusted by changing liquid amounts to personal preference for creaminess or thickness.
- For a sugar-free breakfast version, omit sugar and add salt to taste instead.
- Leftover cooked white rice works well to speed up preparation using this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 116g | 39% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 70mg | 23% |
| Sodium | 841mg | 35% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 69g | 138% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 555mg | 56% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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