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Arroz con Leche (rice pudding) Recipe

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This recipe for Arroz con Leche (rice pudding) is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups water
1 c long-grain white rice
1 cinnamon stick
1 12-14-oz can evaporated milk
1 14-oz can condensed milk
1 c half and half *
1 c milk
ground cinnamon
toasted slivered almonds
raisins (optional)
* you can just add 2 cups milk and omit the 1/2 & 1/2 if desired
Directions:
Directions:
Put the water, rice, and cinnamon stick in a heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender but not mushy (about 12 minutes). Strain out the liquid with a sieve. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and half and half. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low (if using raisins add now) and cook, uncovered, stirring constantly, until the mixture is thick, about 15 minutes. The mixture should NOT be dry - it should be quite moist (it will thicken upon standing).
Transfer the pudding to a serving bowl or to individual ramekins. Dust the top of the pudding with ground cinnamon and toasted almonds and serve.
You can also refrigerate the pudding. Add the toasted almonds before serving.

 

 

 

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