Easy Arroz Con Leche
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
24
-
Calories
164 kcal
-
Course
Dessert
-
Cuisine
South American
Easy Arroz Con Leche
Description
This recipe starts by rinsing basmati rice to remove excess starch, then cooking it in a mix of whole milk and evaporated milk infused with vanilla beans and cinnamon sticks. Citrus peels can be added for aromatic complexity. The rice simmers uncovered, allowing the mixture to thicken gradually as the rice softens.
Sweetened condensed milk is incorporated partway to add sweetness and richness, developing a smooth, creamy consistency while stirring to prevent sticking. Cinnamon dusting at the end reinforces warm spice notes. Raisins soaked in advance provide a contrasting chewy texture and mild sweetness.
The pudding can be served warm or chilled with optional toppings such as dulce de leche, chopped nuts, shredded coconut, dried fruits, or chocolate shards for added flavor and texture. These elements customize the dish to individual preferences.
To store, press cling film onto the surface to avoid a skin forming and refrigerate up to five days. Reheating gently with milk or cream helps restore creaminess. The pudding also freezes well for 2 to 3 months, though texture may change; thaw in the fridge and stir before serving.
Ingredients
- 9 cups milk I used 2% milk, but you can use whole milk to achieve an even creamier consistency if you prefer, whole
- 1-½ cups basmati rice
- 4 cinnamon sticks small
- 600 g sweetened condensed milk full fat, 1 to 1 1/2 cans
- (1) oz full fat evaporated milk
- ¼ teaspoon ground cinnamon , for dusting
- 1 vanilla bean split lengthwise or 1 tablespoon pure vanilla, to taste, fresh
- 2 lime peel lemon or orange, optional, strips
- ⅔ cup raisins (For Boozy Raisins see Notes)
Optional toppings:
- dulce de leche La Lechera brand, a dollop
- raisins chopped nuts, or ground cinnamon, shredded coconut, dried fruits, white chocolate shards, or dark Chocolate, for garnish
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.
Notes
- Press cling film onto pudding surface before refrigeration to prevent skin formation during storage.
- Store refrigerated for up to 5 days and reheat gently with milk or cream to maintain creaminess.
- Pudding freezes well for 2 to 3 months; thaw overnight in fridge and stir before serving.
- Adjust cooking time to achieve desired consistency: shorter for runnier, longer for thicker pudding.
User Reviews
Overall Rating
5
You'll Also Love
