Arroz con Leche

    This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick.

    55 people made this

    Serves: 10 

    • 525ml water
    • 300g short grain rice
    • 1 (5cm) strip lime peel
    • 125ml water
    • 1 cinnamon stick
    • 2 tablespoons anise seed, crushed
    • 1 (410g) tin evaporated milk
    • 1 (397g) tin condensed sweetened milk
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 125g raisins or sultanas

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Combine 525ml of water, rice and lime peel in a saucepan. Bring to the boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
    2. While the rice is cooking, combine 125ml of water, cinnamon stick and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from heat. Strain flavoured water into a bowl and set aside, discarding cinnamon stick and anise pieces.
    3. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon. Over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavoured water, vanilla and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
    4. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

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