Arroz con Leche

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

Yield:
4 servings
Level:
Easy

Ingredients
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

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Weeknight Dinners: Spring