Arroz Con Leche (Rice Pudding)
This was a favorite of mine and my siblings on those cool days. Serve it warm or chilled.
Servings 8 Servings
Ingredients
Ingredients
- 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
Instructions
- 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).
Notes
Variations: You can add some lime zest or orange zest to the rice as it cooks.