Arroz con Leche

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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.

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good what I DID DIFFERENT WAS TO SOAK THE RAISINS IN RUM TILL THEY PLUM BEFORE ADDED TO RICE

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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!

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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.

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LOVE it!! Is the best Arroz con Leche! Thanks a lot!

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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.

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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.

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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.

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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

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Great Recipe!