Arroz con Leche35 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.” - by gator10
Original recipe yields 10 servings
- Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Amount Per Serving (10 total)
- 325 cal
- 6.4 g
- 59.4 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"This recipe is 5 stars with my modifications. I'm used to the Mexican version so I had to change just a few things. I left out the lime and anise and simmered 1 cup of milk with a cinnamon stick and..." See more some whole cloves. When the rice was done cooking I put a strainer over the pot and poured the milk in. I added 3-5oz cans of evaporated milk instead of 12oz and added only 3/4 of the can of condensed milk. I sprinkled in more ground cinnamon and nutmeg too. The vanilla and salt I added as the recipe states. I only let it simmer for about 5 minutes because we like a lot of liquid with the rice. "
" I grew up with this dish. So I had great expectations. I followed this recipe to a tee. Don’t know if there is a difference between the Cuban version and the Mexican version but this dish was a bit..." See more too sweet for my taste. I'll share my beloved mother’s recipe for those who prefer a mildly sweet rice dessert."
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