This recipe is also available in Español
Arroz con Leche is the Spanish version of the well-known rice pudding in the United State. It’s the ultimate comfort food. And almost without fail, this dessert will make you feel closer to home with every spoon, especially when served warm… so simple, but so perfect!
There are as many versions of Arroz con Leche in Latin America as there are abuelitas (grandmas). It is not rare that one family have two, or three, recipes in their repertoire. One from each grandma, plus one more from an aunty who thinks she is the cooking star of the family. The best part? None of the recipes are alike, but they are all delicious!
For example, many use evaporated milk, some us sweetened condensed milk, and others just sugar. Some use an egg. Raisins, or coconut, are optional but common.
My take in this traditional dessert is very simple and easy to make. I use whole milk to cook the rice, not water. Sometimes, to make it even richer, I like to mix powdered milk with water. This gives me a creamier milk with less water in it, and works great. And I like to add gradually the milk, just like I do when cooking risotto. In my opinion, this is key to getting the rice to release its starch and create its own delicious creaminess.
Another of my secrets is that I let the rice pudding cool completely, and if it is too thick, often it is, I add heavy cream to achieve consistence the my family likes.
There you go…All my Arroz con Leche secrets are reveled!
Ahhh… Arroz con Leche!! And don’t forget to add a dust of McCormick® ground cinnamon, which is 100 percent pure flavor, with no added fillers. McCormick® knows the best meals begin with the best ingredients, which is perfect to enhance the flavor of all my recipes, for that reason are a must in my kitchen!
Arroz con Leche an easy dessert to make ahead if you’re hosting a party since it can be served hot, warm, or well-chilled. Either way it’s going to knock everyone’s socks off.
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- 5 cup whole milk warm
- 1 -2 McCormick cinnamon sticks
- 2 strips of lime zest
- ¼ cup sugar
- 1 pinch of salt
- 1 cup rice
- 7 oz sweetened condensed milk half can
- 1 tablespoon unsalted butter
- McCormick ground cinnamon to serve to taste
Heat, in a medium-size heavy saucepan, over medium heat 3 cups of milk, cinnamon stick, lime zest, sugar, and salt. Bring to a boil, uncovered. When it starts to boil reduce the heat to low, add rice and cook for 10 - 15 more minutes or until milk is almost evaporated. Continue adding milk, stirring constantly, 1/2 cup at the time. Wait to add more milk until the liquid has been almost completely absorbed by the rice. With the last ½ cup of milk also add the condensed milk; cook for 2 -3 minutes, or until it thickens to desired consistency. Be aware that as the rice cools it thickens. Turn off the heat.
Add butter and stir to incorporate.
Let cool uncovered, until it reaches the desired temperature. You can serve it hot, warm, or cold.
Serve hot, warm, or cold sprinkled with ground cinnamon to taste.
For more recipes like this, visit www.McCormick.com/Espanol,
Disclosure: This is a sponsored post in partnership with McCormick®. However, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.