Arroz Con Leche
A traditional Colombian dessert, this creamy and sweet version will challenge your will power to not eat the whole thing in one sitting!
2hrs 30 min
About this Recipe
Rice pudding is a very popular dessert in almost all hispanic countries and everyone has a different way of making it. This recipe is the way my aunt has always made it and it’s one of my favorite desserts! Every time I make this it reminds me of home 🙂.
- 1 cup arborio rice
- 2.5 cups water
- 1 stick cinnamon
- 1 tbsp sugar
- 2 cans evaporated milk (354 ml)
- 2 cans condensed milk ( 300 ml)
- ground cinnamon for dusting
I prefer to use arborio rice to give it that extra decadence of fancy. Arborio rice is an Italian short-grain rice usually used for rissoto. If you don’t have any arborio, you can always use regular long grain rice and still have a delicious result.
- Cinnamon comes from the bark of the cinnamon tree.
- The cinnamon tree can grow up to 60 feet.
- Cinnamon sticks are also called quills.
- The 2 most popular types of cinnamon are: Ceylon and Cassia.
- Cinnamon is high in fiber and calcium which helps improve colon health.
Sadly not all desserts are healthy, but hey.. you deserve to treat yourself to decadence! Life is too short to deny yourself of delicious, over the top naughty! So instead of calories, I will give other info based on dietary restrictions.
- Glutten Free 100% 100%
- Lactose Free 0% 0%
- Vegetarian 100% 100%
- Healthy 0% 0%
Step by Step Instructions
In a large pot, add the rice (unwashed), water, cinnamon stick and sugar. Stir together over low medium heat and bring to boil, once the water boils down, cover and lower the heat to low until the rice is slightly tender.
Add the evaporated and condensed milk slowly, and continue to stir over low heat. Treat this step almost like making risotto, at first you will feel that there is too much liquid, but the longer you keep on low and occasionally stir, the more it thickens. Stir every five minutes to prevent the rice from sticking to the bottom. This will take about an hour. (yes, it will be worth your time!)
Once you get the desired consistency, (rice thickens as it cooks so don’t overcook it, it is ok to still be slightly milky). Remove from heat and cover with lid to prevent it from getting any thicker
Transfer it to smaller glass containers, ramekins or just on a large glass dish, sprinkle with ground cinnamon over the top.
Once it cools to room temperature, cover it with foil and place it in the fridge. It can also be eaten warm if you can’t wait til it cools in the fridge. Enjoy!