arroz con leche recipe
A comforting, creamy Latin American rice pudding made with a luscious blend of three milks, cinnamon, and vanilla. This authentic dish is sweet, satisfying, and perfect served warm or chilled.
Servings 8 Servings
Calories 380kcal
Ingredients
- 1 cup long-grain white rice Jasmine or Basmati
- 2 cups water
- 1 cinnamon stick whole
- 1/2 teaspoon salt
- 1 strip lime peel optional
- 4 cups whole milk
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish
- 1/2 cup raisins optional
- Chopped nuts optional
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large heavy-bottomed pot, combine the rice, water, cinnamon stick, salt, and optional lime peel.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is almost completely absorbed.
- Remove the lime peel (if used).
- Pour in the whole milk, evaporated milk, and sweetened condensed milk.
- Cook uncovered over medium-low heat for 20-30 minutes, stirring frequently to prevent the milk from scorching on the bottom.
- Simmer until the mixture thickens to a creamy, pudding-like consistency (it will thicken further as it cools).
- Remove from heat and stir in the vanilla extract and raisins if using.
- Remove the cinnamon stick.
- Serve warm or chill in the refrigerator, garnishing generously with ground cinnamon before serving.
Notes
Calories: 380 per serving; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 30mg; Sodium: 160mg; Total Carbohydrates: 65g; Sugars: 45g; Protein: 10g; Calcium: 30% DV.