Description
Arroz con Leche is a comforting and creamy traditional Latin American rice pudding made by slowly cooking rice with milk and cinnamon until tender and thickened, then topped with ground cinnamon for a warm and sweet finish.
Ingredients
Scale
Ingredients
- 7 cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup whole milk
- Ground cinnamon, for topping
Instructions
- Boil the rice: Combine the water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring the mixture to a boil uncovered and cook for 16 to 18 minutes until the rice is tender.
- Drain and add milks: Drain any remaining liquid from the rice, remove the cinnamon sticks, and return the rice to the pan over medium-high heat. Add the sweetened condensed milk, evaporated milk, and whole milk, then bring the mixture to a boil.
- Simmer and thicken: Reduce the heat to low and cook for about 20 minutes, stirring regularly to prevent the milk from burning. Continue until the mixture thickens to a creamy consistency.
- Serve and garnish: Divide the arroz con leche among serving cups and sprinkle generously with ground cinnamon. Serve warm for the best flavor.
Notes
- Stir frequently during the milk simmering step to avoid scorching and ensure even cooking.
- Use whole milk for a richer, creamier texture; skim or low-fat milk can be used but result in a lighter pudding.
- Leftovers can be refrigerated and reheated gently with a splash of milk to restore creaminess.
- For added flavor, consider adding a splash of vanilla extract during the thickening step.
- This recipe is naturally gluten free.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
Keywords: Arroz con Leche, rice pudding, Latin American dessert, cinnamon rice pudding, creamy rice dessert
