Arroz con Leche Recipe - Allrecipes.com
Arroz con Leche Recipe
  • READY IN 50 mins

Arroz con Leche

Recipe by  

"This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
  2. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
  3. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
  4. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2010

This recipe is 5 stars with my modifications. I'm used to the Mexican version so I had to change just a few things. I left out the lime and anise and simmered 1 cup of milk with a cinnamon stick and some whole cloves. When the rice was done cooking I put a strainer over the pot and poured the milk in. I added 3-5oz cans of evaporated milk instead of 12oz and added only 3/4 of the can of condensed milk. I sprinkled in more ground cinnamon and nutmeg too. The vanilla and salt I added as the recipe states. I only let it simmer for about 5 minutes because we like a lot of liquid with the rice.

 
Most Helpful Critical Review
Jun 01, 2009

I grew up with this dish. So I had great expectations. I followed this recipe to a tee. Don’t know if there is a difference between the Cuban version and the Mexican version but this dish was a bit too sweet for my taste. I'll share my beloved mother’s recipe for those who prefer a mildly sweet rice dessert.

 

50 Ratings

Jul 24, 2007

EXCELLENT! Just like my grandmother use to make. I am also Cuban, and I have been searching for an "Arroz con Leche" recipe like this one for a very long time. A++

 
Feb 11, 2008

Absolutely delicious. I like my rice pudding thick, so I reduced it a little more than normal. Don't worry if it looks too watery at first, the rice will soak it all up. As for the comment regarding condensed milk. Use it (one can should be enough)! Rich and sweet is what rice pudding should be.

 
Nov 10, 2007

I thought this was really good, though I next time I will used more condensed milk for a creamier, sweeter pudding. I am Cuban and grew up on incredible arroz con leche and this is the closest I have found.

 
Aug 28, 2009

Iam mexican american so i grew up with my grandmas mexican version of arroz con leche, hers has more milk in it and is less sweet. I made this and for me it was way to sweet next time im a add half of the sweetened condensed milk instead of the whole can. Glad i had a taste of cuban arroz con leche it was good.

 
Oct 04, 2008

Like all other cooks, we change what we may. I replaced cloves for the anise seeds. Great recipe, will make many more times.

 
Apr 08, 2008

I made this last night and it is delicious. Its sweeter than what I'm used to so i might used a little less condensed milk next time. I used long grain rice instead of short grain so I'm not sure if that's why it came out extra sweet but still delicious. Thanks!!

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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