Arroz con Leche

Total Time:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup long-grain white rice
  • 2 cinnamon sticks
  • 1 tablespoon lemon zest
  • 3 whole cloves
  • 4 cups water
  • 1 egg
  • 3 cups whole milk
  • 1 (12-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins, optional
Directions

Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.

Let cool uncovered.

Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.


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4.6 47
Just like my aunt use to make it over 20 years ago! Very easy to make =) Simple recipe to follow. I will definitely be making this recipe for years to come! item not reviewed by moderator and published
I have never done it with an egg. Honestly, I thought it was nasty. So I tried it; yup, I won't be adding it again. Everything else is right. But, why soak when it can just cook in water and then add the milk and all? item not reviewed by moderator and published
This recipe is so easy and so yummy. The only thing I did different was omit the lemon zest and sprinkle cinnamon on top after it's done, but everything else the same as recipe. My family loves it hot or cold. item not reviewed by moderator and published
good what I DID DIFFERENT WAS TO SOAK THE RAISINS IN RUM TILL THEY PLUM BEFORE ADDED TO RICE item not reviewed by moderator and published
Delicious! One of my favorite Spanish desserts. The lemon zest was a nice touch fr an impeccable flavor. I will definitely be making this again! item not reviewed by moderator and published
really loved this recipe omg that leon zest gives it such a good flavor. I altered the recipe to my liking because i am accustomed to arroz con leche not being thick but more of a liquid consitancy. I put fat free milk instead of whole, and only half of one egg and at the end i turned off my boling pot about 5 mins later. I wanted to make sure that i ended up with more milk than rice. the flavor was awesome better than even my mothers arroz con leche lol. item not reviewed by moderator and published
LOVE it!! Is the best Arroz con Leche! Thanks a lot! item not reviewed by moderator and published
My son loves Dora the Explorer. She made this with her grandmother in one of her books. I thought it would be fun to make with my son. The recipe is super simple and turned out great! I had some extra whipping cream around so I substituted that (just one cup for some of the milk. I couldn't believe so much liquid and so little rice could make such a thick and creamy pudding. I love that it isn't too sweet. I think it's good warm, at room temperature and right out of the fridge. As another reviewer said, stir constantly, or you may have a burnt pan to deal with. item not reviewed by moderator and published
I love this recipe. Just the right consistency. I like mine on the "liquidy" side. No need to add sugar. I had guests over who loved it. I did not have the vanilla extract on hand. I used almond extract. It worked just fine. This recipe is a keeper. item not reviewed by moderator and published
Just what I had hoped for. Not too sweet, the hint of clove is perfect (add one more if your cloves are old. I served it in small individual cups (not plastic they will melt with whipped cream on top and got 16 servings. I like it best cooled to room temperature and not refrigerated, but it does well if you make it the day before and refrigerate then leave it out for an hour prior to serving and putting on the whipped cream. Directions are correct: will thicken considerably as it cools. item not reviewed by moderator and published
well, i did the recipe how Ingrid did it, even though i know how to do it in a different way. The flavor of CLOVES AND LEMON ZESt are very strong and everybody has to be careful with the amount. Personally i like it a little bit more sweeter, and i add sugar to it. I made it even more creamy with EVAPORATED milk mix with the whole milk, salt and butter..i loved it..my grandma does the best arroz con leche for me..i called her and you have to keep stiring the pot all the time, careful wit burning on the bottom.. Good luck item not reviewed by moderator and published
Great Recipe! item not reviewed by moderator and published
omggggg!! This was fantastic. Instead of 1 tbls of lemon zest i added some lemon juice with it for more flavor.I also didn't have whole cloves so i used 1/4 tsp of ground cloves and it worked out just fine and at the end i added extra cinnamon on top and it was perfect. Alll of it was gone in 2 days! I love this dish and i will make it again! item not reviewed by moderator and published
This was a great recipe! I haven't had homemade arroz con leche since my old Spanish teacher made it for us in the sixth grade (four years ago now. And this recipe was almost as good as hers. Next time i make it, i'll add 3/4 of a cup of raisins instead of only 1/2 a cup, and i'll put in a teaspoon or two of sugar. It's sweet enough, but some would like it sweeter. This was a great recipe! item not reviewed by moderator and published
25 -35 mins is WAY too long to cook this dish. mine ended up burning, and tasted terribly smokey, probably from the scorched milk or concentration of cinnamon from the sticks. never again will i try this recipe. item not reviewed by moderator and published
have made this over and over again. I have shared with many and they always ask for the recipe. Soaking the rice with the cinammon really seem to help with the end result. My husband tells me he gets heartburn when I add the cloves, so I do not include them. After adding the milks, I would recommend cooking for 20 minutes. It seems to burn after that on my stockpot everytime. item not reviewed by moderator and published
This is not my mom's arroz con leche, but it's good. I do not like the lemon zest in it and I would omit next time. Also, after putting in the sweetened milk 25 mins was too long for it to cook..on my stove anyways. Once it cooled it was super thick, no bueno. I just added more milk to smooth it out and cinnamon powder for more flavor. Next time, I'd say more like 15 mins and then let it cool. item not reviewed by moderator and published
This is undoubtedly one of the best rice puddings I have ever made. Lovely and creamy. I made it for a family gathering and everyone commented about how good it was. item not reviewed by moderator and published
My grandfather, Alberto (from central america), would always make rice pudding for me as I was growing up...it felt like forever until it would be ready...but the waiting was soooooooo worth it! I tried this recipe, thinking no way could this be close to my Grampa's....BUT IT IS! I was surprised at how quick and delicious this was! I mean it is GOOD!!!! On special ocassions, I use my grandfather's recipe, just for the sake of tradition and honoring him. But when I'm craving rice pudding...I just whip this recipe up and it's ridiculous! GRACIAS Ingrid!!!!! item not reviewed by moderator and published
My 13 year old son prepared this recipe for an assignment in his Spanish class. He also made the "Simple Spanish Tortilla". This dish turned out to be sweet and creamy while being very easy to prepare. I can't wait until he makes it again. item not reviewed by moderator and published
This is the best Arroz con Leche I EVER had. It's better than my mothers. I had such a hard time finding a good recipe. Gracias, Ingrid! You never disappoint. item not reviewed by moderator and published
couldn't post without giving a rating but here's to hoping its excellent...did everyone use the whole 14oz can of sweetened condensed milk or 12oz? in my store i could only find a 14oz can of sweetened condensed milk. the evaporated milk comes in 12oz can but i know ingrid used sweetened condensed milk on the show and not evaporated milk item not reviewed by moderator and published
I've been eating this dessert for years since I was a little girl when my mother would make it at home, and I was never an enormous fan of my mom's version. But Ingrid's is great because it gives a great consistency and if desired you can always make it thicker by carefully watching the pot as everything simmers a little. Just make sure to stir so it does not burn or stick to the pot. I'm glad that after years of trying different versions I've found one that I can stick to. Gracias Ingrid! item not reviewed by moderator and published
I was born in a Latin Country and I had Arroz con Leche all my life, however, I never learned to prepare it. This recipe is the best! I have tried several other recipes and nothing compares to this one. Thanks Ingrid. item not reviewed by moderator and published
This recipe was great, my husband has been asking me to make this for him and i had never tried it befire, i must say we both loved it!!! item not reviewed by moderator and published
I made this for the first time - doubled the recipe (it made much more than 8 servings), and was SO impressed with the outcome. My daughter's Venezuelan boyfriend, and his friend from Puerto Rico both commented that it was as good as their grandmothers' make! They came back for seconds and thirds, and I gave them the rest to take home for tomorrow! I did make a few modifications - 1) I used craisins instead of raisins. I might next time try it with dried apricots - although the boys liked it as it was; 2) I used skim milk instead of whole milk, and low fat sweetened condensed milk - it still tasted decadently rich; and 3) I used risotto style rice - didn't have any long grained rice on hand - it was still fabulous! My fussy son also devoured this too, and took what little was left to work and finished it there! This is a no fail recipe. Thanks Ingrid! item not reviewed by moderator and published
Love this recipe. Made a few changes that have worked out well: instead of lemon zest, I use McCormick's Dried Orange Peel and ground cinnamon in place of the sticks. Have also doubled the whole cloves. Add the raisins when you take the whole thing off the stove at the very end. This is MUCH better the next day after it's had a night in the fridge. Easy to make and comes out fantastic each time. item not reviewed by moderator and published
This recipe is at least as good as, if not better than, any prepared arroz con leche that I've purchased. The soaking of the rice results in the most perfectly textured grains ever; they maintained their shape and weren't too mushy nor too firm. I have made this recipe twice now; once with soaking the rice for the recommended hour and the second time soaking the rice overnight. Both methods rendered puddings that were simply perfect in every way. The second time making it however, at the request of my kids, I removed the lemon peel (which I left whole instead of grating it) as well as the cloves prior to cooking. The flavors were still pronounced in the final product; just much more subtle. All-in-all we love it, love it, love it! item not reviewed by moderator and published
Just like my grandma's item not reviewed by moderator and published
i dont care about ratings item not reviewed by moderator and published
This was the best rice pudding that I have ever had. I will make it again soon. item not reviewed by moderator and published
This is the perfect Rice Pudding or Arroz con Leche. My Nana used to make it when I was a child and I never got the recipie. Thanks so much. Now my children & grandchildren can enjoy it like I did! item not reviewed by moderator and published
Yum, Yum ... just like Mom's item not reviewed by moderator and published
Without fail, every rice pudding recipe is watery, with not nearly the right mouth feel and richness I experience at a NY deli or even eating Kozy Shack. But this recipe makes the perfect, creamy, luxurious rice pudding. I think the secret is in the sweetened condensed milk and subtle flavoring imbued by the soaking process. This recipe makes a huge batch and is delicious warm or cold. Fabulous. item not reviewed by moderator and published
This was my first time making any type of rice pudding. My dad is the one who always makes it. But I surprised my family with this wonderful tasting rice pudding. It was surprisingly good. I was a bit surprised that it didn't call for any sugar other than the sweetened condensed milk. But this was great. I will for sure make this again!!!! item not reviewed by moderator and published
I REALLY LOVED THE WAY THE RECIPE TURNED OUT. THE TEXTURE WAS VERY CREAMY. I DID NOT HAVE ANY CLOVES SO I DID NOT USE THAT IN THE RECIPE BUT IT STILL CAME OUT GREAT. item not reviewed by moderator and published
I made this dish for Thanksgiving desert for family and friends from Peru, Columbia, and Switzerland. They all loved it! Of course they questioned the ingredients, but once they tasted it they were all back for seconds. My son in law who usually cooks rice pudding actually finished the dish over a few hours later. item not reviewed by moderator and published
This was fantastic. I have never eaten this or made this before. But after watching the show I knew that I needed to try it because it look so good. I allowed the rice to sit overnight instead of just one hour in the water. The next day I made this and it was great! It was thick and creamy. Will definitely make again. item not reviewed by moderator and published
My friends and family enjoyed this!!! and it's very easy to make! item not reviewed by moderator and published
This was a very delicious and rich rice pudding. The best part was how easy it was to make. My children think it's already a holiday, and I think this dish will be an excellent addition to our holiday meals. It's easy enough for my children to do with adult supervision of course. Thank you. item not reviewed by moderator and published
I was pleased with this recipe. However, I did think it needed a little something. I added about 1 tsp. salt and about 2 tbsp. sugar and for our taste, it was what it needed. Taste first before you add anything as everyone is different. item not reviewed by moderator and published
This recipe reminds me of how my grandmother used to make it. It's perfect, just follow the recipe and you can't go wrong! For some people who aren't fans of cloves, I suggest to only soak the cloves and then remove them for the cooking portion of the recipe(but do not completely remove them from the dish if you want the true taste). item not reviewed by moderator and published
very good item not reviewed by moderator and published
This recipe is sooooooooo easy and the end result is simply amazing! My mouth is overjoyed with the flavors! I have to admit, this is so much better than my Mom's! item not reviewed by moderator and published
The receipe was so simple I could never imagine it would be so good. This is a keeper and will definately be a desert I will be taking to family and friends during the coming holidays! Katie Sileo, Chicago item not reviewed by moderator and published
THIS REIPE TOPS OFF ANY OTHER RECIPE !! MUCH LOVED MY WHOLE FAMILY item not reviewed by moderator and published
Simplemente delicioso!! item not reviewed by moderator and published

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Weeknight Dinners: Spring