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Arroz Con Leche - Rice Pudding

Last Updated: Jan 14, 2014

The key to great arroz con leche is cinnamon. It's that special kick that infuses and inspires the dish. While some question the logic of raisins in a dessert, the added texture gives the dish more character. Plus, it just wouldn't be Costa Rican without it.

Cooking Time: 45 min Yield: 8 servings Level: Easy

Ingredients

1 cup sweetened condensed milk
1 cup evaporated milk
6 cups milk
1 cup uncooked long grain rice
1/2 cup water
1/2 teaspoon vanilla extract
2 sticks cinnamon, cracked
1/2 cup raisins
1 teaspoon fresh nutmeg

Directions

Bring uncooked rice, 1/2 cup water, 4 cups milk, evaporated milk, vanilla extract, and nutmeg to a boil in a medium saucepan over high heat stirring occasionally to avoid scorching. Let boil for 5 minutes. Add sweetened condensed milk and simmer over low heat. Stir in two cups milk in small portions. Milk should barely simmer with bubbles breaking only outside edge of the surface. Stir until mixture thickens. Add raisins and cook for 10 more minutes. Serve chilled or at room temperature.

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