Hey there food lovers! It’s your favorite chef specializing in Brazilian and American cuisine, and I’m excited to introduce you to an amazing dessert recipe that will have your taste buds jumping for joy. Are you ready for it? Drumroll please… it’s Arroz con Leche!
Now, if you’ve never heard of Arroz con Leche before, let me fill you in. It’s a Mexican dessert made from rice that is sweetened with milk, sugar, and cinnamon. This delicious treat is creamy, flavorful, and oh-so-satisfying.
I absolutely love this pudding recipe because it’s not only easy to make but also incredibly customizable. You can swap out ingredients, switch up flavors, and experiment with various toppings to create a dish that perfectly complements your personal taste preferences.
Whether you’re looking for a tasty dessert to impress your guests at your next dinner party, or just something quick and delicious to whip up on a lazy Sunday afternoon, Arroz con Leche is the perfect option. Trust me; once you give it a try, you’ll be hooked!
So without further ado, let’s dive into the details of this delicious recipe and get started on creating the most authentic Arroz con Leche ever.
Why You’ll Love This Recipe
Are you tired of the same old desserts? Do you want to try something new, exciting, and full of flavor? Look no further than my special Arroz Con Leche recipe!
This classic Mexican dessert is a rice pudding that is sweet and creamy with just the right amount of cinnamon and lemon flavor. Trust me when I say, once you take a bite of this delicious treat, you will be hooked for life.
What sets this recipe apart from others is its unique blend of ingredients. We use long-grain white rice along with milk, cinnamon sticks, lemon peel, and granulated sugar to achieve an authentic arroz con leche flavor. And don’t forget the star ingredient, sweetened condensed milk! It gives our arroz con leche recipe that extra sweetness and creaminess that’ll make your taste buds dance with joy.
Plus, our recipe is easy to make and can be customized to your liking. If you prefer a thicker pudding, simply add more rice. Have a sweet tooth? Add more sugar! It’s all about making it your own.
And the best part? Arroz Con Leche is versatile. It can be enjoyed as a dessert or even as a breakfast dish. Whether you serve it cold or warm, at home or at a party, it will leave everyone begging for more.
So go ahead and try it out for yourself! One bite of our arroz con leche recipe and you’ll understand why it’s become such a beloved Mexican dessert around the world.
Here is all you need for the perfect arroz con leche recipe:
- 1 cup long grain white rice
- 2 cups water
- 2 cinnamon sticks
- 4 cups of milk
- 1 can (12 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 cup granulated sugar
- 1 strip of lemon peel
- 1/4 tsp of kosher salt
These are all easily accessible ingredients that you can find in your local grocery store. Don’t settle for less, get the highest quality ingredients possible for the best tasting arroz con leche.
The Recipe How-To
Let’s get started on the step-by-step instructions for making a delicious arroz con leche recipe.
Here are the ingredients that you will need to make arroz con leche:
- 1 cup long grain white rice
- 2 cinnamon sticks
- 1 lemon peel
- 2 cups of water
- 1 can of sweetened condensed milk (12 oz)
- 1 can of evaporated milk (12 oz)
- 3 cups of whole milk
- 1 cup granulated sugar
- ½ tsp of kosher salt
- In a large pot, combine the rice, cinnamon sticks, lemon peel, and water over medium-high heat. Bring to a boil, reduce heat to medium-low and let it cook uncovered. Stir occasionally until water evaporates and the rice is almost tender.
- Add sweetened condensed milk, evaporated milk, whole milk, sugar, and salt into the pot. Stir well to combine all the ingredients together.
- Increase heat to medium-high heat and bring the mixture to a boil.
- Reduce heat again to low and let it simmer uncovered for another 20 minutes or until the arroz con leche reaches its desired creamy consistency. Do not stir too much while cooking.
- Remove from heat and discard the cinnamon sticks and lemon peel.
- If you prefer it a bit sweeter, add an extra tablespoon of granulated sugar as needed.
- Serve your arroz con leche Mexican Rice Pudding recipe warm or transfer it to a bowl and chill it in your fridge for at least two hours or overnight.
There you have it — an easy recipe for classic Mexican rice pudding arroz con leche dessert made with rice, sugar, milk, cinnamon stick & water!
Substitutions and Variations
Alright, folks. Let’s talk about some substitutions and variations for this classic Arroz Con Leche recipe. Don’t get me wrong, the original is already delicious, but it’s always interesting to mix things up a little bit.
First of all, let’s start with the type of rice. The long-grain white rice used in this recipe can be substituted for short-grain rice, brown rice or even black rice. Each of these types will give the dessert a slightly different texture and nutty flavor.
If you’re lactose intolerant or vegan, you can still enjoy this Mexican dessert by using plant-based milk such as almond milk or coconut milk instead of whole milk or evaporated milk. You can even use condensed coconut milk instead of sweetened condensed milk.
Now let’s talk about the spices. If cinnamon sticks aren’t your thing, feel free to add other spices like cardamom or ginger to give it an extra kick. You could also swap out the lemon peel for orange zest to add some fruity aromas.
For those who have a sweet tooth, you can add more granulated sugar or even chocolate chips to make this dessert extra indulgent. Alternatively, if you prefer something lighter, you can omit the sugar altogether and add a natural sweetener like honey or maple syrup.
One final variation that I love is adding raisins or chopped almonds to give the dish some contrasting textures and flavors. Trust me on this one – it’s truly a game-changer!
There are so many ways you can make this recipe your own without losing its authentic taste and style. Embrace your creativity and experiment with different ingredients to find what works best for you!
Serving and Pairing
When it comes to serving arroz con leche, I love to keep things simple. This rich and creamy dessert is already packed with flavor, so you don’t need to go overboard with accompaniments. A sprinkle of cinnamon on top is traditional and adds a nice pop of color to the dish. If you’re feeling fancy, you can also garnish with a lemon twist or some toasted coconut flakes.
As for pairing, this authentic Mexican dessert goes really well with some fresh fruit, like sliced strawberries or mangoes. The sweet and tangy flavors perfectly complement the creamy texture of the pudding. You can also serve arroz con leche alongside Mexican coffee or hot chocolate for the ultimate indulgent experience.
If you’re feeling adventurous, you can even use arroz con leche as an ingredient in other dishes. It works wonders as a filling for empanadas or as a topping for pancakes and waffles. You can also layer it in a trifle along with fresh berries and whipped cream for an extra decadent treat.
Overall, arroz con leche is a versatile and delicious dessert that’s perfect for any occasion. Whether enjoyed on its own or paired with complementary flavors, this dessert is sure to become a crowd-pleaser in no time!
Make-Ahead, Storing and Reheating
Now that you’ve created a batch of delicious arroz con leche, it’s essential to know how to properly store and reheat it, so you can savor this dessert whenever you want. First things first, let’s talk about how to make ahead arroz con leche.
One of the great things about this dessert is that it can be easily made ahead of time. The pudding will thicken up more as it cools down and sits in the refrigerator, so you may have to add some more milk when reheating. Once the arroz con leche has cooled down to room temperature, you can cover it with plastic wrap or aluminum foil and place it in the fridge. You can keep it fresh for up to three days.
Now, let’s talk about reheating your arroz con leche. You can reheat it in either the microwave or on stovetop. If using a microwave oven, take out your pudding from the fridge and let it sit for 30 minutes while you prepare a microwavable bowl. Then transfer your desired amount of arroz con leche into the bowl and heat it for two minutes or until heated through.
If reheating on stove top: place your arroz con leche in a saucepan and heat over low heat, stirring frequently to prevent sticking on the bottom until gently warmed through. If you find that your pudding is too thick after refrigeration or reheating, just add some more milk until you reach your desired consistency.
Remember that flavors tend to develop even further with time, making make-ahead desserts even tastier! With this make-ahead option, reheating tips and storing tricks, devouring a spoonful of warm and creamy arroz con leche has never been easier.
Tips for Perfect Results
Before you start to make this delicious Arroz Con Leche recipe, there are some tips that I would like to share with you for the perfect results. First and foremost, it’s important to use the right rice grain – long grain white rice is what I recommend. Secondly, it’s best to rinse your rice before cooking it to get rid of any excess starch that can result in a gluey texture.
A key tip to keep in mind is not to overcook your rice. Instead, cook it just right where it’s tender and has absorbed the milk but isn’t mushy. This could take anywhere from 20-30 minutes, depending on how much heat you’re using.
It’s also important to use top-quality ingredients such as high-grade cinnamon sticks or fresh lemon peel for that authentic flavor. Granulated sugar may be used instead of sweetened condensed milk if you’re looking for a healthier option.
To keep the milk from curdling or scorching, it should be added gradually while stirring continuously. This helps distribute the heat evenly and prevents sticking or burning at the bottom of your pan.
Finally, when making Arroz Con Leche, you may want to avoid lowering the heat too much once the mixture is boiling; otherwise, it can take forever to cook through. And ensure that you’ve got a tightly-fitting lid on your pan throughout cooking so that your pudding doesn’t dry out or form an unsightly skin on top.
By following these simple tips and tricks, you’ll end up with a creamy and tasty Arroz Con Leche dessert that’ll knock your socks off!
Before concluding this recipe article, I would like to address some frequently asked questions (FAQs) about Arroz Con Leche. These questions come up quite often, and answering them will ensure that you have a trouble-free experience preparing and enjoying this delicious Mexican dessert. So let’s get started!
What is arroz en leche made of?
A delectable dessert known as Arroz con Leche, or Mexican Rice Pudding, is a traditional Mexican favorite that consists of long-grain white rice, milk, sugar, and cinnamon sticks.
What is the difference between horchata and arroz con leche?
Rice, milk and sugar are common ingredients in both Spanish arroz con leche and horchata. While arroz con leche is a thick, sweetened pudding with cooked rice, horchata is a chilled, beverage made by soaking the rice and then straining out the solids.
How healthy is arroz con leche?
When it comes to nutritional value, this Mexican treat falls short with a breakdown of 60% carbohydrates, 15% protein, and 25% fat. It may not be the wisest option for health-conscious individuals, as it is a high-calorie dessert designed to satisfy your hunger. Just half a cup of arroz con leche will set you back about 200 calories.
What is arroz con leche made of Costa Rica?
If you’re looking for a delectable dessert that can be served warm or cold, arroz con leche from Costa Rica can be your perfect choice. This dessert is made with white rice, sweetened condensed milk, sugar, cinnamon and vanilla, resulting in a magnificent sweet dish that soothes the taste buds.
And that’s it, folks! Now you know how to make a delicious and authentic Arroz Con Leche recipe, perfect for any occasion. Whether you’re looking to impress your guests with a unique dessert or simply craving a sweet treat that will transport you to the streets of Mexico, this recipe is the answer.
With its creamy texture and irresistible combination of cinnamon, lemon peel, and sweetened condensed milk, Arroz Con Leche is sure to become one of your new favorite desserts. Best of all, it’s easy to make and requires only a few ingredients that can be found at any local grocery store.
So what are you waiting for? Gather your ingredients and get cooking! And if you’re feeling creative, try experimenting with different variations or substitutions to create a personalized twist on this classic recipe. The possibilities are endless!
Thank you for joining me on this culinary adventure. I hope you’ve enjoyed learning how to make Arroz Con Leche as much as I’ve enjoyed sharing it with you. Now go forth and cook up a delicious storm!
Arroz Con Leche Recipe
- 1 cup rice (round grain)
- 4 cups milk
- 1/2 cup granulated sugar
- 1 piece lemon peel
- In a saucepan, cook the rice on low heat with enough water to cover, until the water has evaporated.
- Warm up the milk, and add it to the saucepan, along with the lemon zest. Cook for about 25 minutes on low, use a wooden spoon to make sure that it doesn't stick to the bottom.
- Add the sugar, remove from the heat, and keep moving the rice around the pan.
- Remove the lemon peel, and serve on the desired containers. Sprinkle some of the cinnamon before serving.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.