This creamy Arroz con leche recipe cooked in sweetened milk and cinnamon makes for a delicious dessert or daytime treat.
Servings: 6
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
1 ¼cupslong grain rice
3cupswhole milk
1cinnamon stick
peel of 1 orange
1can evaporated milk, 12 ounces
1can sweetened condensed milk, 14 ounces
2teaspoonsvanilla extract
ground cinnamon for garnish
Instructions
Add the rice. Whole milk, cinnamon stick, and orange peel to a large pot and boil over high heat while stirring occasionally.
Stir the mixture, add on a lid, and cook over low heat for 15 minutes.
Next, pour in the evaporated milk and sweetened condensed milk.
Cook the mixture over low heat while frequently stirring until it becomes thick.
Finish by stirring in vanilla extract.
Serve the arroz con leche warm or chilled and garnish with ground cinnamon.
Notes
Make-Ahead: You can make this recipe up to 3 days ahead. Keep it in the refrigerator before serving.How to Store: Keep the arroz con leche in the refrigerator for five days. This does not freeze well.You can substitute the vanilla extract for 1 vanilla bean sliced in half long ways. Add it to the rice while it is cooking with the whole milk. Before serving it, scrape the inside of each split vanilla bean pod to remove the vanilla beans and mix the small beans back into the arroz con leche. Discard the pods.Feel free to serve this with raisins, currants, or nuts.To cool the arroz con leche faster, spread it on a sheet tray or in a casserole dish before placing it in the refrigerator.