Jump to Recipe Print Recipe
Are you ready to indulge in a dessert that will take your taste buds on a journey to Latin America? Get ready to explore the sweet and comforting flavors of Arroz Con Leche, also known as Rice Pudding. This traditional dessert is a staple in many Latin American homes and is famous for its creamy and delicious texture.
Originating from Spain, this dessert has taken several different versions throughout Latin America, each with their own unique twist of flavors. The traditional way to make Arroz Con Leche involves slow-cooking rice with sugar and milk until it becomes thick and creamy in texture. The dish is then flavored with cinnamon, vanilla, and lemon peel before being served.
As a chef specializing in both Brazilian and American cuisines, I have created a fusion recipe that will appeal to all food lovers. In this article, I will guide you through my Arroz Con Leche recipe, providing tips, tricks, and variations so that you can personalize the dish to your liking.
Table of Contents
Why You’ll Love This Recipe
Welcome to my recipe for Arroz Con Leche, also known as rice pudding. This dish is an all-time classic favorite and I am excited to share with you why you’ll love it. The cooked long-grain white rice is simmered in whole milk and sweetened condensed milk until it has transformed into the ultimate comfort food. So why should you try this delicious dessert?
Firstly, it is incredibly easy to make! It requires only a few simple ingredients and minimal preparation. Most of the ingredients on this list are probably already in your pantry. All you need is some long grain white rice, milk, cinnamon, vanilla extract, salt, sugar and water – that’s it!
Secondly, the aroma of cinnamon and vanilla extract simply takes over your kitchen as the Arroz Con Leche is being prepared. The smell alone will have you drooling and feeling warm inside. Henceforth, making it a perfect dessert for holidays or any family gathering.
Thirdly, this dish is highly customizable. You can easily adjust the sweetness or creaminess to your liking by adding more milk or sugar respectively. If you want a vegan version of it, simply replace dairy milk with coconut milk or cashew milk.
Lastly, this dish is an excellent option for those who love desserts but are not fans of overly-sweet dishes. It provides just the right amount of sweetness without being overpowering.
In conclusion, Arroz Con Leche (Rice Pudding) is a classic dessert that never goes out of style. It is easy to prepare with customizable flavors such as cinnamon and vanilla extract or even lemon zest which adds an amazing zing to it. Try it today and experience pure bliss!
Let’s gather the essential ingredients for Arroz Con Leche, a delicious rice pudding recipe that originates from Mexico.
You can use long-grain white rice for this recipe. I recommend rinsing it through a strainer to remove any excess starch.
Cinnamon is an essential spice in this recipe. You will need either 2 cinnamon sticks or 1 teaspoon of ground cinnamon. It brings a warm, fragrant flavor to the dish, which perfectly complements the creamy sweetness of the pudding.
Mainly, you will need 4 cups of whole milk for this recipe. Whole milk gives a creamy texture and rich flavor to the rice pudding. For variations, you can also use coconut milk or evaporated milk, but whole milk is most commonly used.
Sugar adds sweetness to the dessert. You will need 1/2 cup of sugar, but if you prefer more sweet pudding, add another 1/4 cup.
Along with the milk, you will need 2 cups of water and an additional cup of water for pre-cooking the rice separately.
Adding lemon peel is optional, but it surely enhances both flavor and aroma in Arroz con Leche. Use half of a lemon peel with no pith as it adds a subtle hint of citrus without being overpowering.
Add just 1/4 teaspoon salt to balance out all flavors.
Adding 1 teaspoon vanilla extract, elevate flavors even more, and bring in a scent of baking at your home kitchen!
The Recipe How-To
Now that we’ve gone through the ingredients, let’s get started with making this delicious Arroz con Leche recipe!
Step 1: Cook the Rice
Begin by rinsing the long-grain white rice under running water to remove any excess starch. Then, combine 2 cups of rice and 4 cups of water in a medium-sized saucepan over medium-high heat. Bring the water to a boil and reduce the heat to low, covering the pan with a lid. Allow the rice to cook for around 18 minutes or until all of the water has been absorbed.
Pro Tip: You can also use short grain rice in place of long-grain rice, but just remember that short-grain rice will result in a creamier texture.
Step 2: Prepare the Milk Mixture
While your rice is cooking, it’s time to prepare your milk mixture. In a separate large saucepan or Dutch oven, whisk together 2 cups of whole milk, 1 cinnamon stick, and 1 strip of lemon peel. Heat this mixture over medium heat until it comes to a gentle boil.
At this point, add in 1 can of sweetened condensed milk and continue whisking until combined. You can also use evaporated milk or coconut milk as substitutes.
Step 3: Combine and Simmer
Once you’ve combined your milk mixture, add in your cooked rice to the pot and stir everything together thoroughly. Increase your heat to medium-high and continue stirring until bubbles start to form on top.
Now it’s time to lower your heat down to low and let everything simmer for around 15-20 minutes or until the mixture thickens up. Don’t forget to stir occasionally during this process.
Step 4: Chill and Serve
When you feel like your Arroz con Leche is ready, remove the pot from the heat and let it cool for a few minutes. Then, remove the cinnamon stick and lemon peel and transfer your mixture into a large bowl or individual serving cups.
Cover the bowls with plastic wrap and chill in the refrigerator for at least an hour. When you’re ready to serve, dust some ground cinnamon on top of your Arroz con Leche for additional flavor.
Voila! Your delicious Arroz con Leche is now ready to be served.
Pro Tip: You can also try adding a splash of vanilla extract or a pinch of salt to enhance the flavors!
Substitutions and Variations
One of the beauties of cooking is that there are endless possibilities for experimentation and variation. Here are some ideas to mix up your arroz con leche recipe:
– Sweeteners: While sugar is the traditional sweetener for this rice pudding recipe, you can switch it up by using honey, maple syrup, or agave nectar. You may need to adjust the amount of sweetener depending on its level of sweetness.
– Dairy: If you don’t have whole milk on hand, you can use 2% or even skim milk. For a vegan version, substitute coconut milk for the dairy milk and use coconut cream instead of condensed milk.
– Rice: The recipe calls for long-grain white rice, but you can experiment with other varieties of rice such as short-grain or brown rice. Just keep in mind that different types of rice may require different cooking times.
– Spices: While cinnamon is a classic spice for arroz con leche, you can also add other spices such as cardamom, nutmeg, or ginger. You can even swap out the cinnamon stick for ground cinnamon powder if that’s what you have on hand.
– Toppings: Get creative with toppings! Try adding some fresh fruit like strawberries or bananas on top, or sprinkle some toasted nuts and seeds like almonds or sesame seeds for a bit of crunch.
The key to successful substitutions and variations is to experiment with small changes at a time so that you don’t end up with a completely different dish. Have fun and enjoy the process!
Serving and Pairing
Arroz con Leche is a classic Latin dessert that is perfect for any occasion. It’s a comforting, homey dish that pairs perfectly with a variety of different flavors.
When it comes to serving, you can enjoy it hot or cold, depending on your preference. If you like it warm, let it sit for a few minutes before serving to allow the cinnamon flavor to infuse the rice. Alternatively, you can chill it in the fridge or serve it over ice cream for a sweet, cool dessert.
For a classic pairing, try adding fresh slices of banana, strawberry or mango on top – this combination creates an enticing tropical flavor. You could also sprinkle shredded coconut or nuts for some added crunch or drizzle some caramel sauce for an extra touch of sweetness.
If you are looking for a drink pairing, sherbet and sparkling water go great with this flavorful dessert, but if you want something a little fancier, try a glass of white wine or even champagne as it elevates the taste experience to another level.
Lastly, consider sharing with friends and family to maximize the satisfaction one gets from indulging in this sweet treat. With its sweet cinnamon notes and creamy texture, Arroz con Leche is sure to become your new go-to comfort food dessert!
Make-Ahead, Storing and Reheating
One of the best things about Arroz Con Leche or Rice Pudding is that it can be prepared ahead of time and stored for future enjoyment. If you have leftover rice pudding or want to make it in advance for a special event, storing it properly will ensure its flavor and texture remain intact.
To make ahead, allow the rice pudding to cool completely after cooking. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days maximum. If you plan on storing it any longer than that, freezing is the best option. Transfer the rice pudding to a freezer-safe container with a tight-fitting lid and freeze for up to 3 months.
When ready to serve, remove the Arroz Con Leche from the refrigerator or freezer and let it thaw overnight in the refrigerator. After thawing, give it a good stir as some separation may have occurred. For reheating your stored Arroz Con Leche on the stove, add a splash of milk and reheat over medium heat until heated through. It is important to note that reheating too quickly over high heat may cause the milk to curdle or unevenly heat the mixture.
If you prefer reheating in a microwave, be mindful that microwaves vary in power levels and can consequently affect heating time. Start by microwaving it on 50% power for 1-2 minutes stirring frequently until heated thoroughly. Adjust accordingly if necessary but remember to never overheat your rice pudding.
Arroz con Leche is best enjoyed warm or chilled. Its flavors infuse more fully as it sits – this means leftover rice pudding will taste even better than when served freshly made!
Tips for Perfect Results
Now that you have all the ingredients for a delicious and creamy Arroz Con Leche recipe, let me share with you some tips to ensure that you get the best results possible.
1) Rinse your rice: Before cooking your rice, rinse it thoroughly in cold water. This will remove any excess starch and help prevent clumping.
2) Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent scorching at the bottom of the pot.
3) Add cinnamon stick and lemon peel: Adding a cinnamon stick and lemon peel during the cooking process will give the pudding a subtle hint of flavor that complements the sweetness of the recipe.
4) Take your time: Cooking Arroz Con Leche takes patience as you will need to allow the rice to soften and absorb all the liquid. Resist stirring too much as it can break down the rice and make it mushy.
5) Don’t overcook: The rice should be cooked but still have a slight firmness to it. It’s better to undercook than overcook, as you can always add more milk or water if needed.
6) Cool before adding milk: Once the rice has cooked, allow it to cool slightly before adding the milk. This will prevent curdling and ensure a smooth texture.
7) Make ahead of time: Arroz Con Leche tastes even better after it has had time to sit in the refrigerator. You can make it ahead of time, let it cool, cover it, and place it in the refrigerator for up to three days until you’re ready to serve.
By following these tips, you’re sure to end up with a perfect batch of Arroz Con Leche every time. Serve with a dash of cinnamon on top for an extra touch of flavor and enjoy this delicious dessert!
Now, let’s address some frequently asked questions about this Arroz Con Leche (Rice Pudding) recipe. These common inquiries will help you feel more confident in the kitchen and ensure that your pudding comes out delicious every time. So, don’t hesitate to read through these FAQs before putting on your chef’s hat!
Which rice is better for rice pudding?
For an exquisite rice pudding that harks back to the good old days, choose long-grained converted white rice as your grain of choice. Arborio rice can also be used to make delectable rice pudding, but be aware that it may require a little more liquid to be added towards the end of the cooking process, as it has a tendency to absorb more liquid than other grains.
What’s the difference between arroz con dulce and arroz con leche?
When it comes to rice-based desserts, Arroz con Dulce and Arroz con Leche are two popular options. One key difference between the two is the type of rice used. Arroz con Dulce is usually made with short-grain rice, while Arroz con Leche is made with long-grain rice. Additionally, the flavor profiles of the two desserts differ. Arroz con Dulce features coconut and spices to give it a unique taste, while Arroz con Leche is flavored with milk and sugar.
Why is my arroz con leche still hard?
It is important to keep in mind that Arroz con Leche should not be kept in the refrigerator for more than 4 days. In case the rice is not fully cooked and dry after all the liquid has been absorbed, it is advisable to add ¼ cup of milk and ¼ cup of water, and let it simmer with the lid on. This recipe for rice pudding is naturally sweet, but if you prefer a less sweet dessert, you can adjust the amount of sugar used accordingly.
What is arroz en leche made of?
This recipe is for a scrumptious Mexican dessert that goes by the name of Arroz con Leche or Mexican Rice Pudding. It incorporates long-grain white rice, milk, sugar, and cinnamon sticks, resulting in a delectable pudding with a distinct Mexican flair.
In conclusion, arroz con leche is a delicious dessert that you can make easily and quickly. It has a rich and creamy texture with a hint of cinnamon, making it the perfect sweet treat after dinner. With our recipe, you can make a classic Mexican-style arroz con leche, or experiment with different variations using your favorite ingredients. You can store your arroz con leche for up to three days in the refrigerator and reheat it in the microwave or on the stove. I hope that this recipe article has helped you discover the joys of arroz con leche and inspired you to get creative in the kitchen. So go ahead and try out our recipe, share it with your friends and family, and let us know how it turned out for you. Happy cooking!
Arroz Con Leche (Rice Pudding) Recipe
No ratings yet
Print Recipe Pin Recipe
Cook Time 30 mins
Calories 220.2 kcal
- 1/2 cup rice
- 1 1/2 cups water
- lemon peel
- 1 small cinnamon stick
- 4 cups milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cook the rice in the water lemon peel and cinnamon stick until soft, about 10 minute.
Add the milk, salt, vanilla and sugar.
Bring to jut under a boil and turn down the heat.
Cook at medium low heat uncovered until it gets thick and rice has absorbed most of the milk.
Stir once in a while so it wont stick.
take out the cinnamon stick and pour into bowl or small ramekins.
Sprinkle with ground cinnamon.
Add Your Own Notes
Click here to add your own private notes.
Serving: 205gCalories: 220.2kcalCarbohydrates: 40.4gProtein: 4.8gFat: 4.5gSaturated Fat: 2.8gCholesterol: 17.1mgSodium: 133.5mgFiber: 0.2gSugar: 25g
Keyword < 30 Mins, Dessert, Healthy, Kid-Friendly, Low Cholesterol, Low Protein, Rice, Toddler-Friendly, White Rice
Tried this recipe?Let us know how it was!
Recommended Recipes Just For You
Delicious Pina Colada Tamales for a Tropical Twist
Indulge in a Sweet Delight: Dulce De Leche Banana Cream Pie
Creamy Dulce De Leche Ice Cream Recipe
Indulge in the Flavors of Moist Coconut Cake
Perfect Tres Leches Cake: A Rich Delight!
Decadent and Creamy Dulce de Leche Cheesecake Recipe
Delicious Dulce De Leche Cheesecake Recipe
Indulge in Heaven: Decadent Dulce De Leche Recipe
Sweet and Simple: An Easy Dessert Tamales Recipe
Sweet and Indulgent: Dulce De Leche Bread Pudding Recipe
Decadent Molten Dulce De Leche Cakes Recipe
Decadent Dulce De Leche Ice Cream Cake Recipe
About Dora @ Kitchen on Cary
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.
American rice pudding usually uses leftover rice and can be baked in the oven or cooked on the stove. Arroz con leche is made with raw rice that cooks right in the creamy cinnamon milk mixture until it's tender. Arroz con leche usually contains sweetened condensed milk, as well.What to do if your arroz con leche is still hard? ›
Arroz con Leche can stay in the fridge up to 4 days. If your rice is still hard or crunchy when all the liquid has been absorbed, add ¼ cup of more milk and ¼ of water and return to a simmer with the lid on.Is arroz con leche better hot or cold? ›
You can eat the leftovers cold (delicious!) but if you like it warm, follow these steps: To reheat: you can do it in the microwave or on a stove top on low. Add a splash of milk to make it creamy again if needed and stir well with a spoon before eating. Receta arroz con leches.Why is my arroz con leche crunchy? ›
Why is the rice crunchy when I make arroz con leche? One reason that rice may still be crunchy is that it has not been cooked long enough; another reason is that there was not enough liquid added. If it looks undercooked and dry, add ½ cup water and continue to cook.Which type of rice is best for rice pudding? ›
Although this dish is most commonly made using long grain White Rice (some would even use Thai Jasmine Rice, many would argue that, to achieve a balance between consistency and flavor, aromatic Basmati Rice should be used as it contains starch.Is cream of rice the same as rice pudding? ›
Cream of rice is exactly what you think it is – a gluten-free, creamy porridge, similar to oats, made from powder-like rice and boiled water or liquid of choice (i.e. vegan milk). The dish can also go by different names including congee, rice porridge, rice pudding, arroz con leche, kheer, or rice gruel.Why is my rice too hard in rice pudding? ›
Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.Why is my rice pudding not thick enough? ›
If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed.Why is my arroz mushy? ›
What Causes Mushy Rice? Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.How long does arroz con leche last? ›
Storage and Freezing: Arroz con leche can be stored in an airtight container in the fridge for about 5-6 days. You can also freeze it in a freezer-safe container for up to 3 months.
The creamy texture is so satisfying. What is this? This really should be called Arroz con LecheS because like Tres Leches cake it has three types of milk: whole milk, evaporated milk and sweetened condensed milk. the milk mixture is what gives this creamy homemade dessert its great flavor.How healthy is arroz con leche? ›
Health/Nutrition: The calorie breakdown for this Mexican dessert is approximately 60% carbs, 15% protein, and 25% fat. This meal is clearly not the healthiest, and like most Mexican foods it is packed with a lot of calories and is meant to fill you up. A half cup of arroz con leche is approximately 200 calories.Why is my rice pudding too thick? ›
Could be that your oven is running too high or you used a fan oven setting or that your dish was shallower with a larger surface area?What country is arroz con leche from? ›
The arroz con leche (rice with milk) is one of the oldest desserts in Spain. Arroz con leche is prepared all over Spain, with several small regional variations, but the basic ingredients are the same: rice, milk, sugar and lemon or orange peel.Why did the milk curdle in my rice pudding? ›
Curdling occurs when the eggs in a pudding are overcooked. For that reason, stove-top puddings are usually thickened with starch and then enriched with eggs.Do you stir rice pudding when cooking? ›
Pour over the milk, then stir well to combine. Bake for 2 hrs, checking after 1 hr 45 mins, or until the rice is tender and the top is golden and just set. Serve hot.Is long or short grain rice better for rice pudding? ›
Traditional rice pudding is typically made with long grain white rice, although some prefer to use Basmati rice due to its aromatic flavor and starchiness. When cooking, Basmati rice releases its starch and this results in a creamy and slightly solid consistency that is perfect for rice pudding.What is healthier rice or oatmeal? ›
Oats are a better option than rice for weight loss and fitness aims. Oats is a better choice for people suffering from Iron Deficiency Anemia. Oats are rich in antioxidants including avenanthramides. Avenanthramides helps in lowering the blood pressure levels.
Hard or Chewy Rice
After cooking for the recommended period of time, if the rice is still hard or chewy, add a little bit of water to create more steam (for every cup of uncooked rice used, add about 2 tablespoons of water).
It typically contains milk or cream, although there are non-dairy puddings made with plant-based "milk." Pudding is similar to custard in that they both can contain eggs and milk, but pudding is usually thickened with a starch, whereas custard is thickened by the eggs.
It takes a minimum of 50 minutes to get the thickness and texture right. You'll know it's done when it's about the consistency of yogurt. It will thicken up more as it cools, but you stir in a little more milk just before serving to loosen it up some. No need to go out and buy a bag of short grain or medium grain rice.What is the best way to thicken pudding? ›
You can use all-purpose flour, potato starch, arrowroot powder, or tapioca starch instead of cornstarch in order to thicken pudding. By adding egg yolks, gelatin, or cornstarch, you can thicken banana pudding. Cornstarch is a fantastic option because it is less expensive and accessible than other types of food.How much water do I need for 2 cups of rice? ›
The rice to water ratio is to use 2 cups water for every 1 cup white rice. In general, use double the amount of water than rice. If you're making 2 cups rice, use 4 cups water. This ratio is for white rice only.How much water do I need for 1 cup of rice? ›
What is the ratio of water to rice? For basmati and all kinds of white rice, we recommend a ratio of 1:2 when cooking on the stove. So this would mean for every 1 cup of rice, you add 2 cups of water.What is the ratio of water to rice? ›
Use the right ratio of water.
Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice.
You can serve rice pudding either warm or cold! It really depends on your preference. Most people enjoy rice pudding straight from the pot, but you don't have to reheat the leftovers if you don't want to! Try serving your dish topped with candied nuts or homemade whipped cream!What is horchata made of? ›
Horchata is made out of rice, milk, vanilla, and cinnamon and is served in many Mexican restaurants. There's an important balance to the creamy rice and cinnamon flavors found in horchata and this homemade horchata recipe is my favorite.Should rice pudding be refrigerated? ›
You can serve your rice pudding immediately, or let it cool to room temperature and store it in the fridge for a cold, fruit-topped breakfast or snack. The pudding will keep in your fridge for about 4 days.Can you cook rice with milk instead of water? ›
In a large saucepan bring to boil rice, salt, and 1 cup milk on high, stirring frequently. Once it's boiling turn heat down to medium heat. As the rice cooks and absorbs the milk keep adding more milk, 1/2 cup at a time until the rice is tender.Which country has the best arroz con pollo? ›
Among the wide diversity of representative Peruvian dishes, Arroz con pollo is one of the most popular around the country, both in a simple familiar lunch or in the best restaurants of Creole food. Let's learn more about one of the most representative dishes of the Peruvian gastronomy.
Nevertheless, rice pudding offers the body important vitamins, such as vitamins B1 and B2, as well as potassium, magnesium and other minerals. If the rice is prepared with cow's milk, one portion of rice pudding contains the vitamins A, B, D, E and K, as well as calcium, iodine and zinc.When should I eat arroz con leche? ›
A thick and creamy rice pudding served for breakfast or dessert with warm flavors of cinnamon and plump raisins.Is arroz con leche good for GERD? ›
No specific GERD triggers. This recipe is safe for those who are sensitive to gluten.Does rice, milk healthy? ›
In case you're not aware, rice milk is also a rich source of vitamin D, magnesium, calcium, and iron. This means that when you increase your rice-derived milk consumption, the lower your chances are of developing osteoporosis.Why should you not boil the rice and milk when making rice pudding? ›
Long answer: it's just not the same. Rice should be uncooked. The ideal taste and texture of rice pudding comes from constantly stirring raw rice as it cooks, which releases the starch. That's what thickens the milk mixture and makes it so wonderfully creamy.What is Cuban arroz con leche made of? ›
Arroz con Leche is an easy-to-make, creamy Cuban rice pudding made with sweetened condensed milk, cinnamon, and lemon zest. The perfect dessert for any day of the week and it's unbelievably delicious!Is rice pudding the same as arroz con leche? ›
Arroz con leche (rice with milk) is the Spanish and American type of rice pudding. Leftover rice is often used, especially in restaurants.Who invented arroz con leche? ›
Spanish colonists brought this dish to the New World, but it in turn probably originally came to Spain during the Muslim conquest of the early Middle Ages. Recipes for arroz con leche include a variety of different flavorings.Can you overcook pudding? ›
Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees.What happens if you cook pudding too long? ›
Answer: Weeping or curdling occurs when egg mixtures are cooked too fast or too long. The proteins over coagulate, then separate from each other leaving little Miss Muffet's curds and whey.
Use baking soda
When you put milk on the gas to boil, add a pinch of baking soda to it and mix it with the help of a spoon. It will not curdle while boiling.
This arroz con dulce is very similar to arroz con leche. The only difference is this arroz con dulce contains star anise, cloves, ginger, brown sugar, and cream of coconut. The best part about this recipe is the texture and the raisins soaked in brandy!What is the difference between rice and pudding rice? ›
This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding. The term is rarely used outside England. Whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result.What is the point of rice pudding? ›
While this is a dessert, it does offer some nutritional benefits, including almost 10 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup.What is the definition of arroz con leche? ›
Noun. arroz con leche m (Latin spelling) A dessert made with rice, milk and sugar, similar to rice pudding.Why is the rice hard in my rice pudding? ›
Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on. Be patient.Which rice takes the longest to cook? ›
Rich, chewy and nutty, wholegrain short-grain rice takes longer to cook and is less sticky than its white counterpart, but the grains still cling together. It's higher in nutrients, too.Do you use short grain or long grain rice for pudding? ›
Traditional rice pudding is typically made with long grain white rice, although some prefer to use Basmati rice due to its aromatic flavor and starchiness.How do you thicken rice pudding? ›
If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed.Is rice pudding good for acid reflux? ›
Rice pudding has always been a soothing treat for my son with acid reflux disease. The coconut milk and pineapple in this recipe will help transport you to warmer places.