"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rice Pudding (ARROZ CON LECHE) Recipe

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This recipe for Rice Pudding (ARROZ CON LECHE), by , is from Supermom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Larsen


7 cups water
1 cup long-grain white rice
2 cinnamon sticks
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
1 cup whole milk

1. Add water, rice and cinnamon sticks to a large saucepan and cook on medium-high heat. Bring to a boil and let cook for 16-18 minutes.

2. Drain liquid from the sauce pan, remove cinnamon sticks and put rice back in the pan. Add all 3 milks - evaporated milk, condensed milk and whole milk to the pan. Let come to a boil.

3. Reduce heat to low and cook for about 20 minutes, stirring constantly. The milk can easily burn so it's important to stir as much as possible as it thickens.

4. Pour rice into cups and sprinkle on cinnamon. If you like more cinnamon, add 1 tsp of cinnamon in when adding the milks. Serve warm.

Personal Notes:
Personal Notes:
There are lots of toppings you can use from fruit to nuts, but here are some of our favorites:

Brown Sugar




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