Arroz Con Leche
This arroz con leche is a creamy mixture of rice, sweetened condensed milk, evaporated milk, and coconut milk. Rice pudding (arroz con leche) is one of the most popular recipes in Latin America and for good reason.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: Cuban, Latin
Servings: 4
Calories: 224kcal
- 1 cup rice
- 5 cups water
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- 1 15 ounce can coconut milk
- 1/4 tsp lime zest
- 1 cinnamon stick optional
- 1 tsp vanilla extract
- 1/4 cup granulated sugar or to taste
- 1/4 tsp salt
- 1/4 tsp ground cinnamon optional
Begin by rinsing the rice, this will help remove most of the starch. Add the rice, lime zest, cinnamon stick, and water to a pot and cook for 30 minutes over medium-low heat or until the rice is completely tender.
Once the rice is fully cooked through, stir in the sweetened condensed milk, coconut milk, evaporated milk, sugar, and salt. Let it cook uncovered, stirring frequently for 25-30 minutes or until the mixture thickens slightly.
Once the arroz con leche thickens slightly, taste it and add more sugar if needed.
- A lot of folks add raisins to their rice pudding. Feel free to add golden raisins, black raisins, or any type of dried fruit.
- Incorporate some salted butter, it will add some richness and a bit of saltiness.
- Top it off with some fresh whipped cream and ground cinnamon.
- Add some shredded coconut flakes, rum, or nuts.
- Add a splash of whole milk to the rice pudding, before serving if you find it too thick.
- Don't let the rice pudding thicken too much or else it will become too dry.
Calories: 224kcal | Carbohydrates: 51g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg