Arroz con Leche (Rice Pudding)


1 cup short grain rice

2 ½ cups water

¼ lime peel cut

1 cup regular milk

1 (12 ounce) can evaporated milk

1 (14 ounce) can condensed milk

1 cinnamon stick

1 tbsp vanilla extract

¼ teaspoon salt

½ cup raisins (optional)

Powder cinnamon for garnish


In a large pot add water, rice, lime peel and cinnamon stick. Cook on medium-high heat and bring to a boil. Reduce heat to low and let it simmer (covered) for about 15 to 20 minutes or until rice is soft and tender. Carefully remove cinnamon stick and lime peel with a spoon. Keep it simmering on low heat and add regular milk, condensed milk and evaporated milk gradually, stirring constantly. Add salt and vanilla and stir. Add raisins (if desired).

Continue cooking uncovered for about 10 minutes until most of the liquid has been absorbed, and it has a moist and creamy consistency, but not watery or too thick. Stir occasionally to avoid it sticking to the bottom of the pot. If it is too watery, continue cooking uncovered for 5 more minutes. When the pudding looks and feels consistent, creamy and soft, remove from heat. Pour into a serving bowl or individual dessert dishes. Garnish with powder cinnamon on top.

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