Arroz con LecheCinnamon Rice Pudding
A creamy milk-based rice pudding scented with cinnamon and vanilla and dotted with raisins. It is a familiar home-style dessert that thickens as it cools and is equally good warm or chilled.
Prep
10m
Cook
45m
Serves
6
Regional versions
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- Costa Rica
- Mexico
- Panama
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 200gWhite Rice (rinsed)
- 600mlWater
- 700mlWhole Milk
- 400mlEvaporated Milk
- 120gWhite Sugar
- 2pcsCinnamon Stick
- 5mlVanilla Extract
- 60gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the white rice, water, and cinnamon sticks in a saucepan and simmer over medium-low heat until the rice is nearly tender.
- 02
Add the whole milk and evaporated milk and continue cooking gently, stirring often so the milk does not catch on the bottom.
- 03
Stir in the white sugar and raisins and cook until the pudding is creamy and the rice is fully soft.
- 04
Remove the pan from the heat, stir in the vanilla extract, and discard the cinnamon sticks.
- 05
Let the pudding cool slightly so it thickens, then serve warm or chilled.
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