Ingredients
Rice pudding
- 3 cups water
- 1 cinnamon stick About 3 inches long
- 1 pinch fine salt
- 1 cup long-grain white rice
- 1½ cups whole milk
- ½ cup granulated sugar
Equipment
- 1 Heavy-bottomed saucepan At least 3 quarts
- 1 Wooden spoon For frequent stirring
- 1 set Measuring cups For rice, water, milk and sugar
- 1 Measuring spoon For salt
- 6 Serving bowls For warm or chilled pudding
Instructions
Cook the arroz con leche
- Pour 3 cups water into a heavy-bottomed saucepan, add 1 cinnamon stick and a pinch of fine salt, and bring to a boil.
- Stir in the rice. Reduce the heat to low, cover loosely, and simmer for 15 to 18 minutes, stirring once or twice, until the rice is nearly tender and most water is absorbed.
- Pour in the milk and stir in the sugar. Keep the heat low and simmer uncovered for 12 to 15 minutes, stirring often and scraping the pan bottom, until the rice is fully tender and the mixture is creamy but still loose.
- Remove the cinnamon stick. Let the pudding stand for 5 minutes; it will thicken as it cools. Divide among six bowls and serve warm, or cool promptly and refrigerate until chilled.
Video
Notes
Stir frequently after adding milk so the bottom does not scorch. The pudding thickens as it cools; loosen leftovers with a splash of milk if desired. Refrigerate within 2 hours and use within 3 to 4 days. Contains milk. Approximate ingredient cost is $2.00 for the batch, or $0.33 per portion; prices vary. The embedded Cooking Con Claudia video (originally uploaded October 16, 2024) demonstrates a closely related cinnamon-rice method with a larger batch; follow the written Dishora amounts here.
