Best Arroz Con Leche Recipe
This is the creamiest, coziest Arroz Con Leche Recipe you'll ever try! Spiced, flavorful, deliciously sweet and just so luscious! Ready in 25 minutes.
Ingredients
- 1 cup (200 g) long-grain white rice (unwashed)
- 2 cups (500 ml) water
- 2 sticks cinnamon (or 1 and 1/2 teaspoon ground cinnamon)
- 18 whole cloves (or 3/4 teaspoon ground cloves)
- 1/3 peel orange or lime (or 1-2 drops of extract)
- 2 cups (500 ml) evaporated milk* (*see notes for how to make it at home using whole milk if you don't have some on hand)
- 1/3 cups (70 g) brown sugar
- 1 tbsp (15 g) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Cook the rice. In a medium pot over medium heat, add the rice, water, cinnamon, cloves, and orange or lime peel (or extract). Once the water is boiling, cover and lower the heat. Cook until the water has evaporated and the rice is fully cooked, then discard the spices (if using whole) and peel. Depending on the type of rice you're using, this may take anywhere from 5 to 15 minutes.
- Add the evaporated milk to the cooked rice and mix. Set the heat on medium and cook until the rice starts boiling again.
- Add the sugar and mix. Cook until the mixture starts thickening. Once the arroz con leche has thickened, lower the heat, and allow to simmer while you stir in the butter and vanilla extract.
- Serve immediately for hot arroz con leche or allow to cool down to room temperature and then cover and pop in the refrigerator to chill for cold arroz con leche. Check out the notes down below for toppings and add-ins.
Notes
*How To Make Evaporated Milk: to make 2 cups (500 ml) of evaporated milk add 4 cups (1 lt) of whole milk to a saucepan over medium-high heat. Bring to a boil, then cook over medium heat for 50-60 minutes or until the milk has reduced and is creamy in color.
Toppings And Add-Ins: raisins (soaked in boiling water for 60 seconds), shredded coconut, rum or aguardiente (sugar cane liquor), dulce de leche, nuts, chocolate chips, bananas, fried ripe plantains, apples, pears, berries.
Make-Ahead Instructions: Arroz Con Leche is best eaten as it's made when it's still hot and creamy so I don't recommend making it ahead of time unless you're a fan of cold rice pudding, in that case make it 1 day ahead of time and allow it to cool it down to room temperature before covering it with plastic wrap and chilling it in the refrigerator for up to 2 days.
Storing Instructions: store your Arroz Con Leche covered or in an air-tight container in the refrigerator for up to 2-3 days. Reheat until hot with a splash of milk or cream to loosen up the rice and restore some of its original creaminess or serve cold, if desired.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 444kcalCarbohydrates: 70gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 150mgPotassium: 479mgFiber: 2gSugar: 31gVitamin A: 397IUVitamin C: 3mgCalcium: 385mgIron: 1mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
