Ingredients for Arroz Con Leche Rice Pudding
- 1 cup uncooked long-grain rice
- 2 cinnamon sticks
- 4 cups water
- 4 cups whole milk
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 (14-ounce) can sweetened condensed milk
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How to Make Arroz Con Leche Rice Pudding
- In a small saucepan, combine 4 cups of water and 2 cinnamon sticks. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
- Remove from heat and set aside to steep for at least 15 minutes. Remove cinnamon sticks before proceeding.
- In a large, heavy-bottomed saucepan, combine 1 cup of uncooked long-grain rice and the cinnamon-infused water (strain first). Cook over medium heat for 5 minutes, stirring occasionally.
- Add 1/2 teaspoon of salt, 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, 2 cups of whole milk, and 3/4 cup of granulated sugar. Stir well to combine.
- Bring to a simmer, then reduce heat to medium-low. Stir frequently to prevent sticking and ensure even cooking.
- Continue cooking uncovered for approximately 15 minutes, stirring occasionally.
- Add 2 cups of whole milk and 1 (14-ounce) can of sweetened condensed milk. Stir well to incorporate.
- Reduce heat to low, cover the saucepan, and continue to cook for 1 hour and 15 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Stir occasionally to prevent scorching.
- Remove from heat and let cool slightly before serving. The pudding will thicken further as it cools. Garnish with extra cinnamon and a sprinkle of sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
325g
Fat
46g
Carbs
37g
