arroz con leche

This creamy Spanish arroz con leche recipe is my mother-in-law&#039;s favorite. It&#039;s Spanish rice pudding done right!

Spanish Arroz con Leche Recipe

short grain rice

lemon rind

cinnamon

salt

¼ cups of whole milk

Sugar

Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).

Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.

Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.

When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).

When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.

Sprinkle a bit more cinnamon on top to decorate!

Classic Arroz Con Leche - a variation of rice pudding that is sweet and cooked with milk, evaporated milk and sweetened condensed milk and topped with cinnamon. 

Arroz Con Leche Recipe

water

white rice

evaporated milk

can sweetened condensed milk

milk

Add water, rice and cinnamon sticks to a large saucepan and cook on medium-high heat. Bring to a boil and let cook for 16-18 minutes.

Drain liquid from the sauce pan, remove cinnamon sticks and put rice back in the pan. Add all 3 milks - evaporated milk, condensed milk and whole milk to the pan. Let come to a boil.

Reduce heat to low and cook for about 20 minutes, stirring constantly. The milk can easily burn so it's important to stir as much as possible as it thickens.

Pour rice into cups and sprinkle on cinnamon. If you like more cinnamon, add 1 tsp of cinnamon in when adding the milks. Serve warm.

https://content.jwplatform.com/videos/A0YOdXHX.mp4

Classic Arroz Con Leche – A Variation Of Rice Pudding That Is Sweet And Cooked With Milk, Evaporated Milk And Sweetened Condensed Milk And Topped With Cinnamon.

Arroz Con Leche

Mexican version of rice pudding with a touch of cinnamon

Arroz con Leche

long grain white rice

milk (*see note)

sugar (sweeten to taste; **see note)

Place saucepan over medium low heat and add rice, water, and cinnamon sticks.

Cover and cook until rice is cooked and water is absorbed, about 15-20 minutes.

Add milk and sugar, stir to combine, cover and cook for additional 15 minutes.

Cook longer for a thicker arroz con leche resembling rice pudding. Add more sugar or sweetener of choice if needed.

This is the best rice pudding recipe! This Tres Leches Rice Pudding is made with three kinds of milk, tender rice, and a hint of cinnamon come together in the creamiest, dreamiest dessert you&#039;ve ever tasted.

Tres Leches Rice Pudding

Water

Medium-Grain Rice

((or

Evaporated Milk

Sweetened Condensed Milk

Milk

Vanilla Bean Paste

Cinnamon ((can stir into rice pudding

Heavy Cream

Powdered Sugar

Rice the rice thoroughly. Rinse the rice 4-5 times until the water runs almost clear. This step removes excess surface starch, preventing the pudding from becoming gummy and helping it cook evenly into a creamy texture. Skipping the rinse leads to sticky, clumpy, gummy rice pudding -- not the silky texture we want.

Cook the rice. In a deep, large saucepan, bring the water, rinsed rice, and salt to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed -- about 15-18 minutes. If there is still water leftover, drain it before adding the 3 milks

Add the 3 milks to the rice. Once the rice is cooked, stir in evaporated milk, sweetened condensed milk, and whole milk. Cook over medium-high heat and bring to a boil (watch carefully so it doesn&#39;t overflow). Reduce the heat to low and cook, stirring constantly, until the mixture is thick, about 18-20 minutes. The rice pudding will thicken as it cools.

Taste for sweetness and add more sweetness if desired. Stir in cinnamon and vanilla bean paste, if desired.

Make homemade whipped cream or use spray whipped cream. In a bowl, beat heavy cream and powdered sugar until soft peaks form.

Serve. Spoon the warm rice pudding into bowls or chill in the refrigerator if you prefer to serve it cold. Top with fresh whipped cream and sprinkle with cinnamon.

I made this rice pudding for family and it was a HIT! Thank you so much for the fabulous recipe!

This is delicious and I love that it’s not overly sweet!

I made this last night and IT IS OUTRAGEOUSLY DELICIOUS! Followed the recipe to the T except for the rice, I made it  with long grain organic Jasmine because that’s what I use in all recipes. 5 stars aren’t nearly enough…thank you for another stellar recipe

WOW!!  how delicious is this.  So so good.  I'm making all of these recipes!  They are all Great ideas

Arroz con Leche is an easy-to-make, creamy Cuban rice pudding made with sweetened condensed milk, cinnamon, and lemon zest. The perfect dessert for any day of the week and it&#39;s unbelievably delicious!

Arroz Con Leche (Cuban Rice Pudding)

lemon

sweetened condensed milk ((14 ounces))

vanilla extract

In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.

Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.

Add milk, condensed milk, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 1 hour.

Remove from heat. Serve,&nbsp;sprinkle with ground cinnamon and enjoy!

I made it and came out great!  I used cal rose rice.    I do want to add that your recipes are delicious .  My grandmother was the one who made all th Cuban desserts.

I can't wait to try the recipe. I don't have whole milk. I have heavy cream and 2% milk. Which do you recommend?

First time here but this recipe was awesome. The only thing I changed was adding only 1/2 of the condensed milk because I don't like it too sweet. But everything from the texture to the flavor was great! Thanks for the recipe!

Whenever I ask Mami for the arroz con leche recipe she rattles off ingredients without measurements! I am a horrible cook and need exacts. After a few failed attempts with other recipes, I found yours and It's a success! I did add an additional cup of whole milk during the last 10 minutes just to cut the sweetness a bit. I am sitting here scraping the bottom of the sauce pan while I type! Delish!

https://www.youtube.com/watch?v=MJxGGr7YLQA

An easy-to-make and deliciously creamy arroz con leche (rice pudding) made Cuban-style with sweetened condensed milk, cinnamon, and lemon zest!

FULL RECIPE: https://asassyspoon.com/cuban-style-arroz-con-leche-rice-pudding/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
ChaCha Fontanez - Jimmy Fontanez, Media Right Productions https://youtu.be/ahH9hQxyPjQ

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Cuban-Style Arroz Con Leche (Rice Pudding)

If there’s one dish that holds a special place in my heart, it’s my Abuelo’s Spanish rice pudding (Arroz con Leche). This traditional Spanish dessert is rich, creamy, and comforting.

Arroz con Leche (Abuelo's Spanish rice pudding)

full cream milk

white sugar

Arborio rice

tsp vanilla extract

thickened cream

Heat milk &amp; rice: In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil. Add the rice to the pot and bring to a boil. Turn the heat down immediately and cook the rice for 30 minutes on a gentle simmer. Stir quite consistently to ensure the milk does not burn.

Temper eggs: Once the rice is cooked to you liking, add 6 tablespoons of the cooked rice pudding to the whisked egg yolks and stir through quite vigorously. This will temper the egg yolks and prevent them from scrambling.

Eggs &amp; cream: Add the egg yolk mixture and cream into the pot with the rice pudding. Turn the heat to low and simmer for an additional 5 minutes while stirring occasionally.

Finish: Transfer your rice pudding to a large bowl and sprinkle with cinnamon. This dish can be eaten hot or cold and can be stored in the fridge for several days.

Almost my recipe.... I beat the white of the eggs and add it once the pudding is cooked to have a fluffy rice pudding....

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Top Tags

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The most viewed arroz con leche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine