Creamiest Arroz Con Leche
Learn how to cook the creamiest arroz con leche with these 5 essential tips. This traditional rice pudding is rich, comforting, and perfectly sweet, made with whole milk, cinnamon, and a touch of citrus.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup short-grain white rice such as Arborio
- 4 cups whole milk warmed
- 1 cup evaporated milk
- 1 cinnamon stick
- 2 strips fresh orange or lemon peel
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- Ground cinnamon for garnish
Instructions
Preparation Steps
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large heavy-bottomed saucepan, combine the warmed whole milk, evaporated milk, cinnamon stick, citrus peel, and salt. Bring to a gentle simmer over medium heat.
- Stir in the rinsed rice. Reduce the heat to medium-low to maintain a gentle simmer. Cook for 20-25 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture begins to thicken.
- Remove the cinnamon stick and citrus peel. Stir in the sugar and vanilla extract. Continue to simmer for another 10-15 minutes, stirring constantly, until the pudding reaches your desired creaminess.
- Remove from heat. The arroz con leche will continue to thicken as it cools. Serve warm or chilled, garnished with a dusting of ground cinnamon.
Notes
Store any leftover arroz con leche in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills, so you may want to stir in a splash of milk before serving.