Enjoy making this Arroz con Leche recipe at home

Arroz con leche is a sweet dish that is prepared at least with rice and sugar, although other ingredients such as milk and spices are usually added as well.

It’s origin

This dish originated in Asia, along with rice itself, and today it is widely consumed around the world. Many cultures have their own version of rice pudding, and it is often served during the vacations as a special treat. In Europe, for example, it is made with milk and cinnamon and served at Christmas.

The rice pudding can be quite varied. Polished white rice is often used, but it can be short, medium or long grain. It is also possible to make this dish with brown rice, red rice, forbidden rice or other varieties of rice. In the recipe below, Mahatma® Basmati Rice is used to make it perfect. You can get it here:

Ingredients and preparation

To make this pudding, rice can be cooked in water the usual way. However, most people like to use milk or cream. In Asia, coconut milk is frequently used, as it is more readily available than cow’s milk, and vegans sometimes make this dish with soy, rice or nut milk. Two parts milk and one part rice are combined in a pot with a sweetener such as sugar or maple syrup, and cooked together for 20 minutes or until the rice is done. Some cooks add eggs, turning their pudding into a rich custard.

Other ingredients can also be added to the arroz con leche, including fruits, spices such as cinnamon, orange water, vanilla, lavender, lemon zest, nuts, etc. Some ingredients can be added at the beginning of the cooking process so that they percolate throughout the dish, while others can be added at the end so that they do not spoil; This pudding can also be topped with fresh fruit, a pinch of nutmeg or some other garnish.

Depending on the culture,this rice pudding can be served hot or cold. Some people really enjoy eating it cold as a snack, especially when it is the rich custard style, while others prefer it hot, served with whipped cream or ice cream to enrich it. 

What you’ll need

  • 3.5 oz (100 g) of Mahatma® Basmati Rice.
  • 1 qt (1 liter) of milk.
  • 5 oz (150 g) of sugar.
  • Cinnamon (stick and powder).
  • Lemon peel.

How to make it step by step

The first thing to achieve in this recipe – besides the flavor – is a creamy consistency, that it is neither too liquid nor too thick. In this step by step you are going to get it just right. You are going to learn how to make arroz con leche with all the details.

  1. Let’s start by putting the rice in a pot together with a liter of milk. Use a great quantity of milk so that the rice is very creamy.
  2. Then cut some pieces of lemon peel (keep in mind to wash the lemon well to remove all the dirt that the peel may have) and add them to the pot.
  3. Also add a cinnamon stick to the mixture. If you can get it in stick, much better since in this instance you are going to use it to add a stronger aroma to the rice during the cooking.
  4. This mixture, before putting it on the fire, let it rest between 30 and 60 minutes. Know that a rested arroz con leche is a happy arroz con leche! This time serves to aromatize and soak the rice well with the flavors of cinnamon and lemon. So when you cook it, it will be much tastier.
  5. Now yes, after this time, take it to the fire. Leave everything inside and cover it until it is close to boiling. In this step, it is important to stay close to the rice so that when it boils it doesn’t overflow.
  6. Once it is close to boiling, uncover it and start stirring carefully. You can leave it alone for a while, but the ideal is to stir as much as possible.
  7. The moment to add the sugar is when you taste the rice and feel that it is just right. Keep stirring until the milk begins to evaporate and the sugar starts to thicken the mixture.
  8. When it is cooked, turn off the heat, remove the pieces of cinnamon and lemon peel, and let it rest for a few minutes in the pot while you beat it a little more intensely to finish evaporating the remaining liquid and make it even creamier.
  9. Then take it to the refrigerator for 20 or 30 minutes and that’s it! All that’s left is to serve it! I highly recommend sprinkling a little cinnamon powder on top to give it the magic touch. You will love this arroz con leche!.


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