Arroz con Leche
Rice Pudding
Long-grain rice is simmered first in water with cinnamon and citrus peel, then finished low and slow in whole milk — kept deliberately loose off the stove since it thickens as it cools.
Arroz con Leche
✦ Antes de Empezar
Before you cook
Why is my arroz con leche so soupy right when it's done cooking?
That's expected — the pudding is meant to look looser than its final texture while it's still warm. It keeps thickening as it cools, so don't be tempted to cook it down further on the stove or you'll end up with a gluey pudding once it sets.
Ingredientes· 9View
Rice Base
- 1 cupLong-Grain White Ricerinsed well
- 2 cupsWaterfor cooking rice
- 2Mexican Cinnamon Sticks (Canela)simmered with rice
The Milks
- 2 cupsWhole Milk
- 12 oz canEvaporated Milk
- 14 oz canSweetened Condensed Milkadjust for desired sweetness
Flavor & Finish
- 1 tsp vanilla + pinch saltVanilla Extract & Kosher Salt
- 1/2 cupRaisins (Pasas)for texture
Garnish
- for dustingGround Cinnamon
Instrucciones
6 pasosEnjuaga y combina
Rinse and combine
Rinse the rice briefly. Combine it with the water, cinnamon stick, citrus peel, and salt in a heavy saucepan.
Cocina el arroz
Cook the rice
Bring to a boil, lower to a gentle simmer, and cook uncovered until most water is absorbed, about 12 minutes.
Agrega la leche
Add the milk
Add the milk and sugar. Simmer over low heat for 25 to 30 minutes, stirring frequently and scraping the bottom so the milk does not scorch.
Incorpora las pasas
Stir in raisins
Add raisins during the final 10 minutes, if using. The pudding should remain looser than the desired final texture because it thickens as it cools.
Retira las especias
Remove the spices
Remove the cinnamon and peel; stir in vanilla.
Sirve caliente o frío
Serve warm or chilled
Serve warm or chilled, dusted with ground cinnamon.