Creamy Rice Pudding (Arroz con Leche)
Creamy rice pudding (Arroz con Leche) with rice, milk, sugar and cinnamon. Inspired by Aunty Amelia's Colombian recipe, made silky with condensed milk.
Equipment
- 1 Deep Sauce Pan
Ingredients
- 1 cup long-grain white rice washed, not instant or parboil
- 2 cups water
- 2 cinnamon sticks (or 2 tsp ground cinnamon)
- 1 tsp salt
- 2 tablespoons butter
- 4 cups milk divided, more, if desired
- 3 tsp vanilla extract
- ¼ to ½ cup granulated sugar adjust to taste
- ¼ cup golden raisins
- 14 oz sweetened condensed milk (1 can)
Instructions
- In a large sauce pan, add rice, water, cinnamon and salt. Cook over medium heat for 5 minutes, or till mixture comes to a boil.
- Add butter, vanilla extract, 2 cups of milk, and sugar (adjust to suit). Cook for about 10 to 15 minutes and stir occasionally to prevent sticking.
- Next, stir in the raisins and add in the remaining milk and condensed milk. Mix well and lower heat to medium low. Cook for approximately 45 minutes to an hour, or until the rice pudding thickens. Stir every now and then to prevent sticking.
- When pudding reaches desired consistency (add more milk here for slightly runnier consistency), remove from heat. Locate and discard cinnamon sticks.
- Let the pudding cool a bit, and serve with a sprinkle of cinnamon, if desired. Enjoy!
Notes
Note:
- This pudding can be served warm or cold
- Leftover pudding can be stored in the fridge, covered tightly with plastic wrap for up to 3 days.
- Add a splash of milk on top of chilled pudding to moisten the dessert before serving.