Essentially, this arroz con leche taste like a warm bowl of Horchata! I love it! It can be served warm or chilled. With the colder weather, I instantly crave recipes like this. Arroz con leche(rice pudding) brings back wonderful memories of home. It is an easy recipe with minimal prep and ingredients. I remember when my niece Crystal asked me for the recipe for arroz con leche. All she could remember was that it required alot of stirring! She was right! It does, and that’s ok. It’s all part of the process of learning. Make sure to add this traditional recipe to your holiday menu this year! it’s a great recipe to prepare with your kids. #arrozconleche #familytraditions
Arroz Con Leche
Yields 6 Servings
3 cups water
1 full cup short grain rice
2 large cinnamon sticks(mexican canela if possible)
pinch of salt
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
2 cups whole milk
*extra ground cinnamon for garnish
In a nonstick saucepan combine the water cinnamon stick, rice and pinch of salt. Bring to a boil, reduce to a simmer and cover. Continue cooking until the liquid is absorbed, about 20 minutes.
At this time you can remove the cinnamon sticks or you can leave them in there.
Once the water is absorbed, stir in all of the milk products. Reduce the heat to medium/low.You don’t want it to boil. You will continue to cook and stir as needed until the mixture becomes thick and creamy. This process could take up to 40 minutes or more. Serve warm or chill and serve topped with whip cream as a special dessert! Garnish with fresh ground canela(cinnamon).
Variations: You can add some lime zest or orange zest to the rice as it cooks.
Tips~ Mom’s originally recipe simply included whole milk and granulated sugar. You most certainly can prepare it that way if you prefer. The sugar is to taste.