Classic Rice Pudding
User Reviews
5
2 reviews
Excellent
Classic Rice Pudding
Report
Creamy and loaded with cinnamon and vanilla flavors, this rice pudding (Arroz con Leche) is a show stopper. This is an easy to make dessert recipe that the whole family will love!
Share:
Ingredients
- 1 cup long grain white rice
- 2 cinnamon stick
- 2 cloves
- ¼ tsp salt
- 4 cups milk whole
- 2 cups water
- ½ cup brown sugar
- 2 tsp vanilla
Toppings
- ground cinnamon
- raisins
Instructions
- Add rice and water in a medium size saucepan.
- Bring to a boil, cover and reduce heat to low. Let cook for 15 minutes.
- Remove the lid, stir the rice. Pour in the milk and add the cinnamon sticks and cloves. Stir together.
- Increase heat to medium, stir while bringing mixture to a simmer.
- Cover, turn to low and cook 15 minutes.
- Remove the lid and stir in the sugar. Continue to cook an additional 15 minutes while stirring occasionally. Pudding will start to thicken.
- Remove the pudding from the heat, stir in the vanilla extract and let sit for about 10 minutes to cool. Pudding will continue to thicken during this time.
- Serve warm. Can also be stored in the refrigerator and served cold.
- Top with additional sprinkles of cinnamon.
Equipments used:
Notes
- Long Grain White Rice:
- Substitute with short grain white rice to create a smoother finished pudding. Other options include Jasmine or Basmati rice.
- Cinnamon Sticks:
- I like to use the whole stick to boil in the pudding while it cooks to give great warmth and flavor. Substitute with ground cinnamon.
- Cloves:
- Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
- Whole Milk:
- Use whole milk to create a thick, creamy pudding. Use a combination of milk and heavy cream for a richer dessert. For a dairy-free option, use canned coconut milk
- Brown Sugar:
- Substitute with dark brown sugar for more intense molasses flavor.
- Raisins:
- An optional ingredient, these can be left out.
- Long Grain White Rice: Substitute with short grain white rice to create a smoother finished pudding. Other options include Jasmine or Basmati rice.
- Cinnamon Sticks: I like to use the whole stick to boil in the pudding while it cooks to give great warmth and flavor. Substitute with ground cinnamon.
- Cloves: Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
- Whole Milk: Use whole milk to create a thick, creamy pudding. Use a combination of milk and heavy cream for a richer dessert. For a dairy-free option, use canned coconut milk
- Brown Sugar: Substitute with dark brown sugar for more intense molasses flavor.
- Raisins: An optional ingredient, these can be left out.
- Storage: Let the rice pudding cool completely, then transfer it to a sealed container, and store it in the refrigerator for up to 3 days. Reheat on the stovetop adding more milk as needed to get back to the same creamy consistency.
- Freezer: After cooking the rice pudding, allow it to cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to three months. Thaw in the refrigerator overnight.
Nutrition Information
Show Details
Serving
1
Calories
216kcal
(11%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
3g
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
