Arroz con Leche
Arroz con leche is a creamy, comforting rice pudding made with milk, sugar, and spices like cinnamon, often with a hint of citrus. I love how simple yet satisfying it is, offering a perfect balance of sweetness and warmth, whether enjoyed hot or cold.
Ingredients
- 1 cup White rice or Jasmine rice
- 3 cups Whole milk
- 1 cup Water
- 4 tablespoons Ground cinnamon or cinnamon stick
- 2 boxes Raisins
- 1 cup Sugar — adjust to taste
- 1 teaspoon vanilla extract
- 1 pinch Salt
Instructions
- Start by rinsing the rice under cold water.
- In a medium pot, add the rinsed rice and 1 cup of water.
- Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer until the rice has absorbed most of the water and is just tender.
- Add the milk and cinnamon the pot with the cooked rice. Stir to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
- Once the milk is simmering, add the sugar and a pinch of salt. Stir until the sugar is completely dissolved. Continue to cook over low heat, stirring frequently, or until it looks fluffy and the rice is soft and creamy. Be sure to stir often to prevent the rice from sticking or burning. Add raisins (if used).
- Once the pudding has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
- Discard the cinnamon stick (if used). Serve the arroz con leche warm, or let it cool to room temperature.
- Sprinkle ground cinnamon on top for garnish.
Notes
For a creamier version, you can use half-and-half or add a bit of coconut milk.
If you prefer a thicker pudding, let it cook a little longer, stirring more frequently.
Some variations include adding other dried fruits, which you can stir in during the last few minutes of cooking.
If you prefer a thicker pudding, let it cook a little longer, stirring more frequently.
Some variations include adding other dried fruits, which you can stir in during the last few minutes of cooking.