Easy Arroz Con Leche
User Reviews
5.0
81 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
24
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Calories
164 kcal
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Course
Dessert
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Cuisine
South American
Easy Arroz Con Leche
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Arroz con Leche translates as '' rice with milk", is a popular dessert throughout the Spanish-speaking world. Rice puddings, made with white rice and milk, come in many variations worldwide, flavored with spices and ingredients. In the Hispanic culinary canon, Arroz con Leche is served as a dessert, typically sweetened with condensed milk or granulated sugar.
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Ingredients
- 9 cups whole milk (I used 2% milk, but you can use whole milk to achieve an even creamier consistency if you prefer).
- 1-½ cups basmati rice
- 4 small cinnamon sticks
- 600 g (1-½ canned) full fat sweetened condensed milk
- (1) oz full fat evaporated milk
- ¼ teaspoon ground cinnamon , for dusting
- 1 fresh vanilla bean , split lengthwise or 1 tablespoon pure vanilla, to taste
- 2 strips of lime peel lemon or orange, optional
- ⅔ cup raisins (For Boozy Raisins see Notes)
Optional toppings:
- A dollop of La Lechera Dulce de Leche
- Garnished with raisins , chopped nuts, or ground cinnamon, shredded coconut, dried fruits, white chocolate shards, or dark Chocolate
Instructions
- Rinse the Basmati Rice in cool water until the water runs clear. Drain any excess water.
- Combine the milk and evaporated milk in a large heavy-bottomed saucepan over medium heat. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. (If you're using pure vanilla extract, wait until the end of cooking to add in). Bring it to a simmer, stirring constantly with a heat-safe spoon to help keep the milk from burning for about 10 minutes.
- Add the rice and add the citrus peel if using. Stir and reduce heat to medium and simmer for 15 minutes, uncovered minutes, stirring frequently to prevent the rice from sticking. Mix in condensed milk and cook, constantly stirring, for 15 minutes until the rice is tender and thickens (the mixture should be creamy but still fluid). If the mixture starts to boil, reduce the heat so it is barely simmering.
- Camila's Tip: If you prefer it more runny, cook for 15 minutes. For a thicker, creamier texture, cook for 25 minutes.
- When the Arroz con Leche is done but still loose-textured, stir in the vanilla extract, ground cinnamon, and raisins. Remove from heat and allow to cool slightly (mixture will thicken more as it cools), then remove cinnamon sticks, vanilla bean, and the citrus peel. Serve immediately or transfer the Arroz con Leche into a heatproof bowl and press a piece of cling film on top of the rice pudding to prevent a film from forming on top as it cools. Then, place it in the refrigerator to cool for about 1 to 2 hours.
Equipments used:
Notes
- How to Store & Reheat
- Transfer the Arroz con Leche into a heatproof bowl and press a piece of cling film on top of the rice pudding to prevent it from forming on top as it cools. Allow to cool completely at room temperature, then store in an airtight container in the fridge for up to 5 days. Ideally, you should serve Arroz con Leche straight from the refrigerator, but if you prefer it warm, reheat it over medium heat with a splash of milk or cream.
- Make ahead
- To make Arroz Con Leche ahead of time, follow the recipe instructions and allow the rice pudding to cool slightly. Transfer it to a heatproof bowl, press cling film onto the surface to prevent a film from forming, and refrigerate it for at least 1 to 2 hours or overnight. When you're ready to serve, remove the cling film, stir it, and add any desired toppings. Serve the chilled Arroz Con Leche, and enjoy the convenience of having it prepared in advance for your enjoyment.
- How to Freeze
- To freeze Arroz Con Leche, let the rice pudding cool to room temperature. Transfer it to airtight containers or freezer-safe bags, leaving some space for expansion. Seal the containers tightly, label them with the date, and flatly place them in the freezer. The rice pudding can be stored in the freezer for 2 to 3 months. When you're ready to enjoy it, thaw the containers in the refrigerator overnight. Give the thawed Arroz Con Leche a gentle stir to restore its creamy consistency, and serve it cold or reheat it gently on the stovetop or in the microwave. Remember that freezing may slightly alter the texture, but the flavor should still be delicious.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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