The Creamiest Arroz con Leche
During my travels through South America, I discovered that rice pudding could be so much more than the simple porridge I grew up with in Estonia. This version is unbelievably creamy, sweet, and fragrant with cinnamon and citrus. It’s a hug in a bowl, a recipe I brought back in my memory and perfected in my kitchen to share with you.
10Ingredients
- 200 g Short-grain rice (like Arborio)
- 500 g Water
- 1 Cinnamon stick
- 1 Wide strip of lemon zest (pith removed)
- 1000 g Whole milk
- 365 g Evaporated milk
- 2 g Salt
- 397 g Sweetened condensed milk
- 5 g Pure vanilla extract
- 0 to taste Ground cinnamon, for garnish
Instructions
Rinse the 200g of rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents gumminess.
In a heavy-bottomed pot, combine the rinsed rice, 500g water, the cinnamon stick, and the strip of lemon zest. Bring to a boil, then reduce heat to a low simmer. Cook, stirring occasionally, until the water is almost completely absorbed, about 10-15 minutes.
Add the 1000g of whole milk, 365g of evaporated milk, and 2g of salt. Increase the heat to medium-high until you see small bubbles form around the edges, but do not let it come to a rolling boil. Immediately reduce the heat to low, maintaining a gentle simmer.
Cook for 35-40 minutes, stirring frequently (every 5-7 minutes) to prevent the rice from sticking to the bottom. Scrape the bottom and sides of the pot with a spatula. The mixture will slowly thicken and become very creamy.
Once the rice is tender and the pudding has reached your desired consistency (it will thicken more as it cools), remove the pot from the heat. Fish out and discard the cinnamon stick and lemon zest.
Stir in the 397g of sweetened condensed milk and 5g of vanilla extract until fully combined. Let it rest for at least 15 minutes before serving.
Serve warm or chilled, garnished with a sprinkle of ground cinnamon.
Chef's Tip
Use short-grain rice like Bomba or Arborio - it releases starch for creaminess. Stir frequently and add warm milk gradually. A cinnamon stick during cooking infuses deeper flavor than ground cinnamon.
Comments
0Write a Review
Loading comments...
The Creamiest Arroz con Leche
Ingredients
- 200 g Short-grain rice (like Arborio)
- 500 g Water
- 1 Cinnamon stick
- 1 Wide strip of lemon zest (pith removed)
- 1000 g Whole milk
- 365 g Evaporated milk
- 2 g Salt
- 397 g Sweetened condensed milk
- 5 g Pure vanilla extract
- Ground cinnamon, for garnish
Instructions
- Rinse the 200g of rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents gumminess.
- In a heavy-bottomed pot, combine the rinsed rice, 500g water, the cinnamon stick, and the strip of lemon zest. Bring to a boil, then reduce heat to a low simmer. Cook, stirring occasionally, until the water is almost completely absorbed, about 10-15 minutes.
- Add the 1000g of whole milk, 365g of evaporated milk, and 2g of salt. Increase the heat to medium-high until you see small bubbles form around the edges, but do not let it come to a rolling boil. Immediately reduce the heat to low, maintaining a gentle simmer.
- Cook for 35-40 minutes, stirring frequently (every 5-7 minutes) to prevent the rice from sticking to the bottom. Scrape the bottom and sides of the pot with a spatula. The mixture will slowly thicken and become very creamy.
- Once the rice is tender and the pudding has reached your desired consistency (it will thicken more as it cools), remove the pot from the heat. Fish out and discard the cinnamon stick and lemon zest.
- Stir in the 397g of sweetened condensed milk and 5g of vanilla extract until fully combined. Let it rest for at least 15 minutes before serving.
- Serve warm or chilled, garnished with a sprinkle of ground cinnamon.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food