How To Make Arroz con Leche
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5
How To Make Arroz con Leche
Description
This Arroz con Leche recipe starts by cooking rice with water, cinnamon, and salt until almost all the water is absorbed. Then, a mixture of milk, sweetened condensed milk, evaporated milk, and another cinnamon stick is added and gently simmered while stirring frequently to prevent scorching. The cooking continues uncovered to reach a creamy pudding consistency. Cooling for 15 minutes thickens the texture further.
The dessert blends the sweetness and richness from the canned milks with the mild starchiness of rice and fragrant cinnamon. Stirring during the final stage is important to avoid burning due to the high milk content. The resulting pudding can be served warm or chilled and is often topped with raisins for added texture and sweetness.
Long grain white rice is preferred for the best texture, though jasmine rice may be substituted. Washing rice before cooking helps remove excess starch. Using 2% or whole milk is recommended to achieve the proper creaminess; skim or low-fat milks may make the pudding too thin. Allowing the cinnamon stick to boil alone at the start enhances cinnamon flavor. Do not skip the resting period after cooking to develop the pudding's texture.
Ingredients
- 2 ½ cups water
- 1 cup long grain white rice
- 2 cinnamon stick divided
- ¼ tsp salt
- 2 cups milk
- 14 oz sweetened condensed milk can
- 12 oz evaporated milk can
- raisins optional for serving
Instructions
- Add 2 ½ c water, 1 c rice, 1 cinnamon stick, and ¼ tsp salt into a pot. Cover the pot and bring to a boil, then reduce the heat and let it simmer, covered, for 15 minutes.
- Add the 2 c milk, can of sweetened condensed milk, can of evaporated milk, and the other cinnamon stick into the pot. Cover again and cook on a low heat for another 15 minutes, stirring occasionally. Keep stirring so that the milk does not burn on the bottom of the pot.
- Remove the lid and cook for another 10-15 minutes until the desired consistency is reached. Continue stirring so that the milk does not burn.
- Let the rice cool for 15 minutes. Serve warm or refrigerated, topping with raisins if desired.
Notes
- Use long grain white rice for optimal texture; jasmine rice can be a substitute.
- Wash rice before cooking to reduce excess starch.
- Choose 2% or whole milk to achieve creaminess; avoid skim or low-fat milk which thins the pudding.
- Boil a cinnamon stick alone in water briefly to deepen cinnamon flavor before adding rice.
- Rest the pudding for 15 minutes after cooking to enhance texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 106mg | 4% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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