Reviewed: Nov. 12, 2009

This is delicious!! Its not too sweet when you use raisins, they balance out the sweet and tart flavor. I made it with long grain rice insteaf of short, 2% milk instead of evaporated, I did not have and lime or anise. I let it cook off more to make it thicker and am eating it hot right now, this is definitely a great comfort food and good on a cold night. This is supposed to be sweet, its pudding.

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regreen09

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Reviewed: Aug. 27, 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.

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mayragabriela

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 29, 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.

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HealthNut Cook

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 18, 2009

Skipped the whole 1st step and just used 3 or 31/2 cups pre-cooked rice. Then used 1/2c cup of milk instead of 1/2 cup of water for 2nd part and didnt have cinnamon stick so used 1 t cinnamon instead.completely omited anise and lemon. (never had to strain the mixture). never pulled out a second saucepan, just left the cinnamon milk mixure in sauce pan and after boiling 3 minutes, i added the evap milk and condensed milk and 1 teaspoon cornstarch and heated that till thick. once thick i added the vanilla and salt in addition to 2tbs butter (that just melted itslef into the hot mixure). wouldve been awesome w/ the raisins (just didnt have any) and can be sprinkled w/ sugar (if like it sweeter) and milk (if like it thinner). This was super good even though i changed it up a lot. my family kept fighting for seconds.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Mar. 3, 2009

"kiki-tastic" it was yummy.

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KCheng

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Reviewed: Jan. 1, 2009

My Husband loved it! I didn't have anise, lime, or raisins. Still came out very Yummy!!

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Claudia_az

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Reviewed: Oct. 4, 2008

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

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Joe

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Reviewed: Apr. 24, 2008

I am cuban and I have made this recipe a couple of times already... but I always feel like its missing something! Its not like all the cuban restaurants I go to...

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Kristy

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Apr. 8, 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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DaniaD

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Reviewed: Feb. 12, 2008

I live in Mexico. I served this to our seminary students over the Christmas holiday. They loved it! It felt great to receive such a compliment.

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BEKLIGHT

Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

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Reviewed: 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.

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Darryl

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Reviewed: Dec. 21, 2007

As an American who typically loves ethnic foods, I was not a big fan of this. I like creamy rice pudding, but I think the condensed milk in this recipe didn't go well with the rice. Two of my family members and a close friend also tried it and didn't like it.

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gibbonsd1

Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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Reviewed: 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.

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 13, 2007

Excellent, authentic-tasting recipe. Reminded me of arroz con leche I've eaten in Peru. I couldn't really taste the lime, however, so I added some fresh lime juice to the finished product. I couldn't find star anise in the store, but I didn't find that using a cinnamon stick added more flavor than using ground cinnamon. Next time I'll use ground spices to save time without compromising flavor.

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LisaJoy

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

Mmmm... Que RICO!!! This rice pudding was creamy, delicious, and simple. I omitted the lemon and anise because I didn't have any. I also swapped evaporated milk for regular milk and it still turned out great. Yummy!!

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Karina

Cooking Level: Expert

Home Town: Panama City, Panama Province, Panama

Living In: Hollywood, Florida, USA

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Reviewed: 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++

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