Arroz con Leche

Arroz con Leche is the Spanish version of the well-known rice pudding in the United States. 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!

Course Dessert

Cuisine Venezuelan

Keyword arroz con leche, dessert, latin, recipes

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings servings

Calories 298kcal

Author Oriana Romero

Ingredients

5 cup whole milk, warm
1 -2 cinnamon sticks
2 strips of lime zest
¼ cup sugar
1 pinch of salt
1 cup white rice
7 oz sweetened condensed milk (half can)
1 tablespoon unsalted butter
ground cinnamon to serve (to taste)

Instructions

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.

Video

Notes

This recipe is also available in Español.

Let the rice pudding cool completely, and if it is too thick, often it is, I add heavy cream to achieve the consistency we like, about 2 - 3 tablespoons.

LOOKING FOR MORE SPANISH RECIPES? CHECK THESE OUT!

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition