If you ever want to impress your family or guests with a delicious and comforting dessert, “Arroz con leche” is the way to go! This recipe is very easy to make, the ingredients are easy to find and the rice pudding comes out creamy, decadent and just very yummy!
If you are not a fan of rice pudding, give this recipe a try! Who knows, it might just change your outlook on this dish. 😉
To make this recipe you will need the following ingredients:
1 Cup Long Grain Rice (uncooked)
2 Cups Regular Milk (may use whole or low fat)
1 12oz Can of Evaporated Milk (approx 2 cups)
1 14oz Can of Condensed Milk (approx 2 cups)
1.5 Cups of water
1/2 tsp Salt
1/2 Cup Raisins
2 Sticks of Cinnamon
1/2 Stalk of Vanilla Bean (may substitute with 1 tsp Dominican Vanilla Extract)
First, take a small pot and add the water then put the heat on medium high. Since I’m making such a small amount of rice and I don’t want concon (concon is the rice that sticks to the pot while cooking), I am going to use a stainless steel pot instead of a caldero. You can use a caldero if that’s what you have, just cook the rice at a low temperature so you don’t get much concon.
While the water is heating up, take the rice and give it a good rinse. Cleaning the rice will make the dish taste better since rinsing it enhances the flavor and removes that “chalky taste”.
When the rice is rinsed, drain it and set it aside. At this point, the water should be coming to a boil, add the salt,
Then add the drained rice,
Stir it, and let it cook until the rice absorbs the water (stirring occasionally).
While the rice is cooking, take a separate medium sized pot, add the regular milk (may use low fat milk if you prefer, I usually do :)), put the heat on medium temperature,
Then add the evaporated milk,
And the condensed milk, then stir well to make sure all of the different types of milk incorporate well,
At this point, the rice has absorbed most of the water,
A good way to check if the rice is ready to be covered, is to open a “path” in the middle of the pot with the spatula or spoon, if you see that the rice stays put and doesn’t run into the “path”, it’s ready.
Cover it and put the heat on low, let it cook for about 15 minutes.
While the rice is cooking, take 2 cinnamon sticks and add it to the milk,
Since it’s hard to get good vanilla here (like Dominican vanilla), I discovered that using vanilla bean stalks for certain dishes maximizes the flavor. They are expensive though so feel free to substitute with vanilla extract. If you happen to have Dominican Vanilla extract, use 1tsp of that. 🙂
To get the vanilla bean seeds out of the stalk, first cut it in half, (we are only going to use half because a little goes a long way)
Then cut a thin slit length wise on one side of the stalk.
With the knife, open the slits and scrape the inside of the stalk with the knife.
Take the beans and add them to the milk.
Add the stalk as well,
Then add the raisins to the milk,
Give everything a good stir, and let it cook on medium heat until the rice is ready to be added.
After about 15 minutes after covering the rice, uncover it and fluff it up with a spatula or a spoon, (if the rice is undercooked, cover it and let it cook for another 5 minutes),
Then take the rice and add it to the milk,
After adding the rice, give it a good stir,
It may seem like it’s alot of milk for that amount of rice, but it will cook down and get thicker and make the rice really creamy and delicious 🙂
After stirring it, cover it and let it cook for about 20 minutes. Uncovering and stirring every 5 minutes.
You want to make sure to stir it every 5 minutes so that the rice doesn’t stick to the bottom of the pot,
This is what it looks like after 10 minutes after adding the rice:
This is what it looks like 15 minutes after adding the rice:
As you stir, you will see how thick it’s getting,
After about 20 minutes, turn the heat off! It is important to not overcook it because you want the rice pudding to be creamy and for the rice to have a little bite to it. If you overcook it, the rice will absorb the milk and when it cools it will turn into a thick almost cakey consistency, similar to “arepa” as opposed to a pudding.
After turning the heat off, fish out the vanilla stalk if you used one and the cinnamon sticks,
Transfer the rice pudding to serving or storage containers, then serve warm or cold. Let it cool down to room temperature before placing in the refrigerator if you want to serve it cold.
It is delicious for breakfast or dessert! 🙂
Buen Provecho! 😉