Description
Arroz con Leche is a traditional Latin American creamy rice pudding made with tender long grain rice, whole milk, sugar, and cinnamon. This comforting dessert is sweet, fragrant with cinnamon, and can be served warm or chilled, perfect for any occasion.
Ingredients
Scale
Rice and Liquid
- 1 cup long grain white rice
- 4 cups whole milk
- 1 cup water
- 1/4 teaspoon salt
Flavorings and Sweeteners
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon for garnish
- 1 tablespoon raisins (optional)
Instructions
- Cook the Rice: In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 10 minutes until the water is mostly absorbed.
- Add Milk and Sweeteners: Add the whole milk, sugar, and cinnamon stick to the cooked rice. Stir to combine and cook over medium-low heat, stirring frequently, for about 25 to 30 minutes until the rice is tender and the mixture becomes creamy.
- Remove Cinnamon Stick: Remove the saucepan from heat and discard the cinnamon stick to avoid overpowering the flavor.
- Finish the Dish: Stir in the vanilla extract and raisins if using. Mix well to evenly distribute flavors.
- Serve: Transfer the arroz con leche to serving bowls and sprinkle with ground cinnamon for garnish. Serve warm or chilled according to your preference.
Notes
- For a creamier texture, substitute half of the whole milk with evaporated milk.
- Adjust the sweetness by adding more or less sugar based on taste preferences.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
