Creamy Cuban Rice Pudding

Cuban arroz con leche is a creamy, aromatic dessert flavored with cinnamon and lemon peel. Serve it warm or chilled; it thickens a little more as it rests.

Recipe details

• Prep time: 10 min
• Cook time: 45 min
• Total time: 55 min
• Servings: 8 servings
• Difficulty: Easy
• Estimated cost per serving: $0.75

Ingredients

• 1 cup medium-grain white rice
• 2 cups water
• 1 cinnamon stick
• 2 strips lemon peel, white pith removed
• 1 pinch salt
• 1 can (12 oz/354 ml) evaporated milk
• 2 cups whole milk
• 1/2 to 3/4 cup sweetened condensed milk, to taste
• 1 teaspoon vanilla extract
• Ground cinnamon, for serving

Step-by-step instructions

1. Rinse the rice. Combine it with the water, cinnamon stick, lemon peel and salt in a heavy pot.
2. Bring to a boil, reduce the heat and cook partially covered for 15 to 18 minutes, until the water is nearly absorbed.
3. Add the evaporated milk and whole milk. Cook over low heat for 20 minutes, stirring frequently to prevent sticking.
4. Stir in 1/2 cup condensed milk and cook for 5 to 8 minutes, until creamy and the rice is tender. Add more condensed milk if desired.
5. Remove the cinnamon and peel. Stir in the vanilla. Serve warm or chill, then finish with ground cinnamon.

Tips and variations

• Remove it from the heat while still slightly loose; it thickens as it cools.
• If it becomes too thick, stir in a splash of milk before serving.

Leer esta receta en español: Arroz con Leche Cubano Cremoso

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