Arroz con Leche (Spanish Rice Pudding)
User Reviews
5
Arroz con Leche (Spanish Rice Pudding)
Description
This recipe starts by boiling rice with water, cinnamon stick, and whole cloves until the rice softens, infusing subtle spice into the grains. After straining out the spices, evaporated milk, condensed milk, and whole milk are stirred in, and the mixture is cooked over low heat with constant stirring. This slow cooking thickens the pudding, ensuring it does not stick or burn due to the sugars in condensed milk.
Vanilla extract and golden raisins add fragrance and sweetness to the finished dish. The pudding's texture is creamy, with tender rice grains suspended in a dense, milky base. It is traditionally finished with a dusting of ground cinnamon.
Arroz con Leche can be enjoyed as a comforting dessert served warm or chilled. It offers a balance of sweet, spicy, and creamy flavors, elevating simple ingredients into a satisfying treat.
Soaking raisins in rum or bourbon before adding is an option for enhanced flavor. Because of the milk sugars, careful stirring is important to prevent burning. The pudding can be stored refrigerated for almost a week.
Ingredients
- 7 cups of water
- 1 cup white rice long grain or short grain
- 1 cinnamon stick about 4-inches
- 2 clove whole
- 1 (12-ounces) evaporated milk canned
- 1 (14- ounces) condensed milk canned
- 1 cup milk whole
- 1 teaspoon vanilla extract
- 1/2 cup golden raisins or more, (optional)
- ground cinnamon to taste, for dusting
Instructions
- Place the water, rice, cinnamon and cloves in a saucepan. Bring to a boil over medium heat and cook uncovered, stirring occasionally until the rice becomes tender, about 18 minutes.
- Using a fine mesh strainer, strain the liquid and discard the cinnamon stick and cloves. Return the rice to the pot and stir in the evaporated milk, condensed milk and whole milk.
- Bring the mixture to a boil over medium-high heat then, reduce the heat to low and cook, stirring constantly for about 20 minutes or until the mixture thickens. It’s important to stir making sure the rice is not sticking to the bottom of the pot. The sweetened mixture can burn very quickly.
- Remove from the heat and stir in the vanilla extract and raisins. Pour mixture into a bowl or into individual portioned serving cups or bowls. Dust with ground cinnamon to taste.
Notes
- Soak raisins in rum or bourbon before adding to enhance flavor; drain before stirring in.
- Stir constantly while cooking the milk mixture to prevent rice and sugars from burning.
- The recipe uses condensed milk as sweetener; add granulated sugar if more sweetness is desired.
- Non-dairy milk substitutions have not been tested and may affect texture.
- If pudding thickens too much, thin with additional whole or evaporated milk as needed.
- Store the pudding in an airtight container refrigerated for up to 5-6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 52mg | 2% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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