Easy recipe for homemade arroz con leche, a classic Latin American rice pudding dessert made with rice, milk, cinnamon, sugar, raisins, and condensed milk.
Course Dessert
Cuisine Ecuadorian, Latin
Keyword Arroz con leche, Rice pudding
Prep Time 5 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours
Servings 4-6 people
Author Layla Pujol
Ingredients
1cupriceabout 7 ounces or 210 grams, short to medium grain
6cupswhole milk
Pinchof salt
1cinnamon stick
2orange peel strips
½cupsugarcan also use brown sugar or miel de panela syrup
½cupraisins
1tablespoonbutter
½cupcondensed milkadjust based on the level of sweetness that you prefer
Put the milk in a medium sized pot with the orange peel, cinnamon stick, and pinch of salt. Bring to boil and add the rinsed rice. Cook on low heat for about 1 hour and 15 minutes, or until the rice is tender. Stir occasionally, increase frequency of stirring as the cooking time increases.
Remove the cinnamon sticks and orange peel from the rice.
Add the sugar or panela and raisins, cook for 15-20 minutes, or until it is tender and creamy. Stir frequently.
Stir in the butter.
Add the condensed milk, vanilla and rum to the arroz con leche and stir well. Remove from heat.
The rice pudding or arroz con leche can be served warm or cold. Garnish with ground cinnamon, berries, dulce de leche, chocolate shavings, etc.