Delicious Arroz Con Leche Recipe for Dessert Lovers!
Picture this: a warm, creamy bowl of Arroz Con Leche, also known as rice pudding, topped with a sprinkle of cinnamon and raisins. This dessert is the epitome of comfort with every spoonful.
As a chef who specializes in both Brazilian and American cuisine, I can assure you that this recipe for Mother-In-Law’s Rice Pudding is one you won’t want to miss out on. Trust me, your taste buds will thank you.
Arroz con Leche is a traditional Latin dessert made with long grain white rice that’s cooked in milk and infused with cinnamon sticks, vanilla extract, and other spices to create a deliciously creamy pudding-like dessert. What sets this recipe apart is the combination of sweetened condensed milk and evaporated milk which gives it an extra rich flavor.
Whether you’re looking for a comforting dessert to share with family on a cozy night at home or an impressive dish to bring to your next potluck, Mother-In-Law’s Rice Pudding has got you covered. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
As someone who can appreciate the sweet comfort of a classic dessert, I have to tell you that this mother-in-law’s rice pudding recipe is simply extraordinary. Whether you’re looking for an after-dinner treat or something to whip up for a party, this Arroz con Leche recipe is the perfect blend of tradition and indulgence.
First of all, let’s talk about the ingredients. This recipe includes long grain white rice, which gives this pudding its classic texture and nutty flavor. But it’s the combination of sweetened condensed milk and evaporated milk that takes this dessert to the next level. You’ll love how these two milks work together to create a sweet and creamy base that’s perfectly balanced with just the right amount of vanilla extract, ground cinnamon, and ground cloves.
But what really sets this pudding recipe apart from others is the addition of plump raisins. They add just the right amount of fruity sweetness without overpowering the rest of the flavors in the dish. Plus, they give each bite a delightful chewy texture that complements the soft, creamy pudding.
This Arroz con Leche recipe also has a unique cooking process that results in smooth and creamy rice pudding with just enough bite. You’ll cook your rice until it’s still slightly hard and crunchy before adding your liquid mixture. This way, as your rice absorbs more moisture, it develops a luscious creaminess while still maintaining a distinct texture in every bite.
Believe me when I say that there are few desserts out there that can compete with this exquisite Mexican Rice Pudding dish. The creamy sweetness will make you feel like you’re enjoying a hearty hug with each bite. And whether you’re serving it hot or cold, it’ll satisfy your sweet tooth in every way imaginable.
So why wait? Grab those ingredients and get ready for one of the most unforgettable dessert experiences ever!
Ingredient List
Here are the ingredients you’ll need for this delicious Arroz Con Leche recipe:
Main Ingredients:
- 1 cup long grain white rice
- 2 cups water
- 1 cinnamon stick
- 1 can of evaporated milk (12 oz)
- 1 can of sweetened condensed milk (14 ounce)
- 2 cups of whole milk
- ¾ cup of sugar
- 1 teaspoon of ground cinnamon
- 2 teaspoons of vanilla extract
Additional Ingredients:
- ½ cup of raisins
- A pinch of ground cloves
Note that these proportions are specific to this recipe and will produce a creamy and sweet Arroz Con Leche. You may adjust these measurements according to your preference if you prefer less sweet or more creamy.
The Recipe How-To
Now that you have all the ingredients listed above, it’s time to prepare this delicious Arroz con Leche recipe.
Step 1: Cooking the Rice
First, rinse and drain 1 cup of long grain white rice. In a medium-sized pot, add the rice together with 2 cups of water, 1 cinnamon stick, and a pinch of salt. Turn the heat to medium-high and bring it to boil. Once boiling, reduce the heat to low and let the rice simmer for about 18-20 minutes, until the rice is still hard inside but has absorbed all the liquid.
Step 2: Adding your Sweeteners and Spices
After your rice is cooked and ready to go, let’s begin making this dish into a true Arroz con Leche recipe. With your cooled-off pot of cooked rice over medium heat, add 1 can (14 oz) of sweetened condensed milk, two cinnamon sticks or 1 tablespoon of ground cinnamon, one can (12 oz) of evaporated milk, ground cloves (optional), and 3 cups of whole milk. Stir regularly!
Step 3: Adding Flavors and Mixing Correctly
Add some vanilla extract (around 1-2 teaspoons) into your mix for an added umph flavor– sti until everything is integrated. Cover your pot with a lid! Let everything cook through and meld flavors for around 20 minutes over medium to low heat.
Step 4: Finishing Touches
Add in some raisins if you’re a fan; around half-a-cup or as much as ya feel like shaking up! This dish is considered done when it flows off a spoon rather than sticking or slopping off right away. Let it cool down before serving.
Now that you have mastered this Arroz con Leche recipe– your Mexican dessert craving will genuinely always get satisfied.
Substitutions and Variations
When it comes to making arroz con leche, there are a few substitutions and variations that you can try out to create something unique and exciting while still sticking to the basic recipe.
If you’re looking for a healthier option, consider substituting the sugar for honey or agave nectar. This will give you a deliciously sweet flavor while cutting back on the processed sugars. You could also consider using brown rice instead of long grain white rice for a nuttier and more wholesome taste.
Another variation is to swap out the raisins for dried cranberries or chopped apricots. This will give your pudding an added layer of tangy sweetness that balances perfectly with the warm flavors of cinnamon and vanilla extract. For an even more decadent taste, try adding some chopped pecans or walnuts into the mix.
If you’re feeling adventurous, take some inspiration from Peruvian cuisine and add some dulce de leche to your arroz con leche. This sweet caramel sauce adds an extra layer of richness and depth to an already delicious dessert.
For those who don’t eat dairy, try swapping out the sweetened condensed milk and evaporated milk for coconut milk or almond milk. This will give your pudding a creamy and nutty taste that’s sure to impress your guests.
No matter which substitution or variation you choose, always be mindful of how each ingredient will affect the overall flavor of your arroz con leche. Experiment, try new things, and find what works best for you. Happy cooking!
Serving and Pairing
The aroma of this Arroz con Leche recipe will draw your family and friends to your kitchen. The creamy, sweet dessert pairs well with a warm cup of coffee or a fragrant afternoon tea. You can serve it in individual bowls and garnish them with raisins or ground cinnamon for a touch of elegance. For a more dramatic presentation, chill the pudding after cooking it and scoop it into martini glasses. You can also try pairing this delicious dessert with fresh berries or whipped cream for a lighter option that provides a refreshing contrast to the rice’s creaminess.
If you’re feeling adventurous, you can try pairing this traditional Mexican rice pudding with some unconventional culinary partners. The creamy pudding works well alongside spicy foods with bold flavors such as Tacos al Pastor or Chicken Mole . Additionally, you can try serving this dessert with cajeta de leche or dulce de leche for an authentic Latin American flavor.
No matter how you serve it, this Arroz con Leche recipe is sure to leave a lasting impression on all who taste it. Just indulge in its creamy texture and flavorful aroma and let yourself be transported to the beauty of Mexico’s flavors.
Make-Ahead, Storing and Reheating
One of the best things about Mother-in-Law’s Rice Pudding (Arroz Con Leche) Recipe is that it can be easily made ahead and stored without compromising its taste and texture. It’s also a great dessert to make in bulk for a party or family gathering.
To make it ahead, simply prepare the pudding as directed and let it cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to three days.
When ready to serve, you can reheat the pudding on the stovetop by adding a splash of milk or water to loosen it up. If you prefer a creamier consistency, add more milk or cream until you achieve your desired consistency.
For quick reheating, simply microwave the pudding in 20-second intervals, stirring after each interval until it’s heated through. However, be cautious when reheating rice pudding in the microwave as it can easily overcook and become too dry.
If you have any leftover rice pudding, store it in an airtight container and refrigerate promptly. The pudding will thicken as it cools and may absorb more liquid once stored. When serving leftover pudding, consider adding extra milk or cream to loosen it up.
In summary, with its easy make-ahead instructions and simple reheating options, you can ensure that you have a delicious dessert ready at any time with this Arroz Con Leche recipe!
Tips for Perfect Results
Now, let’s dive into some essential tips to create the perfect Mother-In-Law’s Rice Pudding. Here are my recommendations to make sure your dessert turns out delightful:
1. Use Long-Grain White Rice
For the best-textured pudding, use long-grain white rice. It will absorb the liquids and the flavors but still be soft, fluffy and chewy in the finished product.
2. Don’t Be Afraid of Liquid
Make sure you add enough liquid to your pot when cooking your rice. If you don’t use enough liquid, your rice pudding can end up hard and crunchy. The rice should cook gently and absorb the liquid little by little until it is all gone.
3. Cook Your Rice Before Adding In The Milk
To enhance the flavors of the rice pudding, consider cooking the rice in plain water before adding milk.
4. Simmer Over Low Heat
Rice pudding needs a low and slow cook time. Do not rush it; otherwise, it may not have that traditional creamy texture.
5. Add Flavors Slowly
Always add new flavors such as cinnamon or vanilla gradually until you reach your desired taste because if you add too much of any one flavor, it could overpower the other components of the dish.
6. Pour the Sweetened Condensed Milk Gradually
Avoid adding all of your sweetened condensed milk straight away at once to ensure that it mixes well with everything else in the recipe.
By following these tips and keeping a close eye on your ingredients as you prepare them, you will end up with delicious and creamy Arroz Con Leche that everyone will love!
FAQ
As with any recipe, there may be some questions that come up as you prepare your Mother-In-Law’s Rice Pudding. Fear not, I am here to answer them! Below are some frequently asked questions and my expert advice on how to tackle them. So let’s get started and make sure all your doubts are cleared before making the recipe, Arroz Con Leche!
Why is my arroz con leche still hard?
It’s worth taking note that Arroz con Leche has a shelf life of about four days in the refrigerator. If you find that your rice is not fully cooked even after all the liquid has been absorbed, you can incorporate an additional ¼ cup of milk and ¼ cup of water, and then let it simmer with the lid on. Also, it’s worth bearing in mind that this rice pudding recipe contains a reasonable amount of sweetness. If you prefer a milder version, feel free to reduce the quantity of sugar used.
Why is my rice pudding rice still hard?
If you find that your rice has turned out too dry or has not reached the desired texture even after absorbing all the liquid, it’s possible that not enough liquid was added initially. To fix this, simply add up to ½ cup of water and allow it to simmer with the lid on. Although it may take some time, it’s important to be patient in order to achieve the desired outcome.
Which rice is better for rice pudding?
For a traditional and nostalgic rice pudding, I recommend using long grain converted white rice. However, if you’re looking for a creamier texture, Arborio rice is also a great option. Just keep in mind that it may absorb more liquid, so you may need to add some hot milk or water towards the end of simmering.
What is arroz en leche made of?
Mexican Rice Pudding, also known as Arroz con Leche, is a delectable dessert that mainly comprises long-grain white rice, milk, sugar, and cinnamon sticks.
Bottom Line
This Mother-In-Law’s Rice Pudding (Arroz Con Leche) recipe is one of the best desserts you’ll ever try. The sweet and creamy Arroz con Leche made with long grain white rice, sweetened condensed milk, evaporated milk, vanilla extract, ground cloves, and cinnamon sticks is a dessert that truly melts in your mouth.
By using this recipe, you can make some of the most famous Spanish Rice Pudding – “Arroz Con Leche”, just like my mother-in-law Antonia used to make. With just a few simple steps and ingredients, you too can become a master at making this Latin-American dessert.
So whether you’re making it for your family or serving it at your next gathering, Mother-In-Law’s Rice Pudding will definitely impress your guests. I guarantee that once you taste it, you won’t be able to resist having more.
So go ahead and give this recipe a try today! You won’t regret it.
Mother-In-Law’s Rice Pudding (Arroz Con Leche) Recipe
Ingredients
- 3 cups uncooked long grain white rice (not instant or quick cooking)
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 tablespoons vanilla extract
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup shredded coconut
- 2/3 cup raisins (more or less, to taste)
- 2 cups sugar (approximately, adjust to taste, can use either white or brown sugar or a combination of both)
Instructions
- In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
- Remove from stove. Stir in all the remaining ingredients, mixing well.
- Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
- Pour into individual dessert dishes or disposable cups.
- Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
- If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).
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Dora
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.