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
- Rinse the rice. Combine it with the water, cinnamon stick, lemon peel and salt in a heavy pot.
- Bring to a boil, reduce the heat and cook partially covered for 15 to 18 minutes, until the water is nearly absorbed.
- Add the evaporated milk and whole milk. Cook over low heat for 20 minutes, stirring frequently to prevent sticking.
- 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.
- 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.
