Posted on July 17 2014
Arroz con leche is reason #3 that I was a big little girl growing up. Like most immigrant parents and grandparents they thought the fuller and wider a child is, the healthier they are. This led to feeding me anything I wanted, whenever I wanted it, and this arroz con leche was my top order at all times. I find it interesting that this is rarely served at Mexican restaurants or any Latin restaurants for that matter. However, I do see it at many Indian restaurants even though it is a slightly different recipe.
In my home we had no purpose for heavy cream, condensed milk or evaporated milk so we always made this with 100% whole milk. This recipe is common in Colima, Mexico and it is very basic. This was always a snack for us instead of a dessert but it can definitely be consumed as a dessert. It’s up to you whether you want to serve this cold or hot but do remember to add extra milk if you want to consume cold since the rice will absorb most of the dairy as it cools.
Arroz con leche | Rice pudding recipe
Cook time 20-30 minutes. Serves 2-4
- 1 cup rice
- 1 ceylon cinnamon sticks (or 2 teaspoon of cinnamon powder)
- 5 cups of milk
- ½ cup of sugar
- 1 small piloncillo
1. Boil rice, 4 cups of milk and cinnamon stick on medium heat.
2. When the rice reaches your desired consistency remove from the heat and add 1cup of milk.
3. Let cool and enjoy warm.
If you are new to making rice pudding/arroz con leche please read my 101 THE BASICS
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