You may have noticed that I didn’t title the recipe translation “rice pudding”. Growing up I didn’t eat this as a dessert, I have always known arroz con leche to be a hot cereal. I have fond memories of my mom making arroz con leche for us kids on cold winter mornings. It really hits the spot!😋 Similarly, now I make it for my kids to eat for breakfast… and they love it!
What is Arroz Con Leche?
Arroz Con Leche literally translates to rice with milk. In the Hispanic culture, this sweet treat is enjoyed both as a “rice Pudding” or as hot rice cereal. It’s a simple dish consisting of rice, cinnamon, milk, evaporated milk, sweetened condensed milk, or sugar. Additions and toppings can also be incorporated when desired ( I have included some topping suggestions at the bottom of this post 😀 ).
How To Make Arroz Con Leche
First, add 2 cups of water to a saucepan and set over medium-high heat. Then add 1 cup of rice and 1 large cinnamon stick. Allow it to come to a simmer, then reduce the heat to medium. Continue to simmer uncovered for 20 minutes or until the water evaporates. Stir occasionally.
Once the rice soaks up the water, add 2½ cups of milk, 5 oz. of evaporated milk, and one-third cup of sugar, or more to taste. I sweeten it lightly with raw cane sugar, but you may use the sweetener you are familiar with.
Stir continuously until the milk thickens ( about 20 minutes ). Remove the cinnamon stick and add ½ tsp of vanilla extract. Stir well and serve.* Enjoy!
*If feeding to small children, please make sure to test the temperature before serving.
Additions and Toppings
I love a good base recipe that can be customized to suit your taste. This recipe is super simple so it leaves lots of room for adding in anything you like. Here are some suggestions to try.
- Raisins
- Chopped dried fruit
- fresh fruit
- Nuts, such as pecans, walnuts, or almonds
How to Store Arroz Con Leche
If you have leftovers or if you make it a day in advance, place them in an airtight container. Store it in the back of the refrigerator for up to 5 days. To re-heat arroz con leche, you can use the microwave or heat through on the stovetop. Since rice soaks up liquids, you may need to add a little more milk.
Arroz con leche can be frozen, but I do not recommend it. It tends to be a magnet for freezer burn and it does not heat up nicely, as a result, it becomes too mushy in the re-heating process. On the other hand, if you must freeze, you can follow my tips for the best results.
- Use a freezer bag instead of a container. Remove all the air and double bag.
- Thaw all the way through in the refrigerator.
- Re-heat using the microwave. If you use the stovetop, re-heat in small batches on low heat.
This hot rice cereal is requested by my kids over and over again. In other words, arroz con leche is delicious! Give it a try and I hope you love it!
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Arroz Con Leche
Ingredients
- 2 cups water
- 1 cup long grain rice
- 1 large cinnamon stick
- 2½ cups milk
- 1 5 oz. can evaporated milk
- ⅓ cup sugar +more to taste
- ½ tsp vanilla extract
Instructions
- Add water to a saucepan and set over medium-high heat. Add the rice and cinnamon stick. Allow it to come to a simmer, then reduce the heat to medium. Simmer uncovered for 20 minutes or until the water evaporates, sirring occasionally.
- Add milk, evaporated milk, and sugar. Stir continually until the milk thickens ( about 20 minutes ). Remove the cinnamon stick and add the vanilla extract. Stir well.
- Serve with a sprinkle of ground cinnamon, dry fruit, or nuts if desired. Enjoy!
Leave a Reply