Delicious Dominican Cuisine

A Buen Tiempo... Buen Provecho! ;)

Dominican style Rice Pudding/Arroz Con Leche Dominicano (dulce)


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! ;)

 

11 ResponsesLeave one →

  1. mayra

     /  March 21, 2012

    this rice pudding is delicios, i did it twice already, the first time i did it exactly like the recipe, but the second time i double the recipe and also added one can o coconut milk, iam dominican, and this bring back so much memory, thank you for the recipe.

    Reply
  2. cee

     /  May 14, 2012

    Can I substitute the can of evaporated milk for regular milk?

    Reply
    • Janet O.

       /  May 14, 2012

      Cee,
      You sure can, 1 can is about 2 cups of evaporated milk. Just remember that the evaporated milk gives the rice pudding a richer taste and it might taste a little different with regular milk.
      -Janet

      Reply
  3. seli

     /  May 19, 2012

    is sweetened condensed milk the same?

    Reply
  4. yohely

     /  May 19, 2012

    me gustaria una receta de majarete por favor y que sea de maiz

    Reply
  5. doris

     /  June 13, 2012

    Delicious thanks a lot ma husband love it it came out soo good I love this web site and I think u should put more menus I’m Learning a lot with you thanks a lot :) happy mood

    Reply
  6. karen

     /  November 20, 2012

    I am having 15 guests at my house for thanksgiving. And I want to make this…. How much of everything should I use?

    Reply
  7. Ana Terc

     /  February 24, 2013

    If you add a 1/2 stick of butter, you will love it even more!

    Reply
  8. Dugeydi

     /  February 25, 2013

    Hi. I just made this receipt and I’m just learning how to cook for the first time because I moved in with my husband, and for doing this for the first time, it came out really good. I’m planning to cook the other receipts you have because you explain the step by step on how to make it very well, very specific. I hope you put more receipts up like doing simple dominican food like Locrio De Pica Pica. I’ve tried doing that and it doesn’t taste how I know it should be tasting or how my grandma makes it. Anyways, thanks for sharing your receipts. I really appreciate it & please post many more :)

    Reply

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