Arroz Con Leche Recipe

Rinse and simmer rice

Rinse 1 cup long-grain rice under cold water until the water runs mostly clear to remove excess surface starch. Drain well. In a medium saucepan, combine the rinsed rice, 2 cups water and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 12 minutes or until the rice is tender and most of the water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff lightly with a fork.

Prepare milky base

While the rice is resting (or in a separate larger heavy-bottomed saucepan), combine 4 cups whole milk, 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk. Warm the milks gently over medium-low heat, stirring frequently to prevent scorching, until just below a simmer (small bubbles forming at the edge).

Add rice to milk

Add the cooked rice to the warm milk mixture, stirring to combine. Bring the mixture to a very gentle simmer over low heat. Reduce heat to maintain a bare simmer — the mixture should bubble very gently.

Add aromatics and sugar

To the rice and milk, add 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1 whole cinnamon stick, and the optional 1 tablespoon lemon zest. Stir well so the sugar dissolves. If using raisins, add 1/4 cup now so they plump while cooking. Continue to cook uncovered on low heat, stirring frequently (every 2–3 minutes), for 20–25 minutes, or until the mixture has thickened to a creamy porridge consistency. The rice should be very tender and the liquid reduced but still saucy — it will thicken further as it cools.

Finish with vanilla

Remove the pot from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon unsalted butter, if using, until incorporated. Remove and discard the whole cinnamon stick and any large pieces of lemon zest.

Taste and adjust sweetness — add up to 2 tablespoons more sugar if you prefer it sweeter (stir until dissolved). Spoon the arroz con leche into individual bowls or a shallow serving dish. Sprinkle each portion with a pinch (about 1/4 tsp) ground cinnamon. Serve warm or chilled: to chill, cover and refrigerate for at least 2 hours. The pudding will thicken in the refrigerator; if too thick, stir in a few tablespoons of milk to loosen before serving.