Arroz con Leche (Rice Pudding)

A Chica Bakes

The cinnamon and condensed milk in this rice pudding give it a distinctly Latino flavor. And the creamy and tender texture make it comfort in a bowl.

Recipe Submitted By:

Eliana Ramos

Categories »

Breakfast

Brunch Favorites

Classic

Dessert

Family Friendly

Ingredients
Directions
Photos
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Nutrition Facts

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cup

whole milk

12-ounce can evaporated milk

ounces

(half can) sweetened condensed milk

cup

long grain white rice

cinnamon sticks

1/4

cup

granulated sugar

teaspoon

vanilla extract

2-inch long piece of lime zest

Directions

Step 1

In a medium bowl, whisk whole milk, evaporated milk and condensed milk to combine and set aside.

Step 2

In a medium saucepan, bring rice, cinnamon sticks and 1 ½ cups of water to boil over medium heat. Reduce the heat to a simmer and continue to cook, uncovered, until the water has almost completely evaporated, about 10 minutes.

Step 3

Stir in the cream mixture, sugar and vanilla and bring back to a boil.

Step 4

Reduce the heat to a simmer and add lime zest. Stir every 2-3 minutes, to keep the mixture from scorching and sticking to the pan, for 40-50 minutes, until thick but still creamy.

Step 5

Remove from the heat and discard the cinnamon sticks and lime zest. Let the pudding rest for 10 minutes.

Step 6

Spoon into serving bowls and serve warm.

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Total Time:

70 mins

Prep Time: