I love arroz con leche. It reminds me of my Grandma Tavita, my childhood and simpler times. This recipe isn’t exactly like my Gram’s but it’s pretty similar. It’s good, comforting and creamy – and not exactly health food. That’s why this is only my third time making it this year…and I eat it all by myself! M and the kids wont touch it – maybe when the kids are older they might want to. But, I think for some people, if you didn’t grow up eating something you may never like it. I love Mexican food, because of course I grew up eating it and it always reminds me of my Gram 🙂 I miss her! Thanks for reading, enjoy!
Arroz con Leche Recipe – adapted from Ingrid Hoffman
- 1 cup long-grain white rice ( I use Jasmin rice)
- 2 cinnamon sticks
- 1 tablespoon lemon zest
- 3 whole cloves (I omit these)
- 4 cups water
- 1 egg
- 3 cups whole milk
- 1 (12-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/2 cup raisins, optional
Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
Let cool uncovered.
Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.