Arroz con Leche Tradicional

Ingredients

• 190 g (1 cup)long-grain rice, rinsed and drained
• 830 ml (3½ cups)hot water
• 830 ml (3½ cups)whole milk, hot
• 120 ml (½ cup)condensed milk
• 50 g (¼ cup), or to tastesugar
• 1 stickcinnamon
• To taste (optional)cloves
• 55 g (⅓ cup), or to tasteraisins
• 57 g (4 tbsp), softenedunsalted butter
• A pinchsalt
• 2.5 ml (½ tsp), optionalvanilla

Instructions

1. 1

   Heat the water

   Put the water, cinnamon stick and optional cloves in a saucepan over medium-high heat and warm until hot.

2. 2

   Add the rice

   Stir in the rice and half of the butter with a wooden spoon.

3. 3

   Bring to a boil

   Let the mixture come to a boil, then reduce the heat to medium-low.

4. 4

   Cook the rice

   Cook until the water has been absorbed and the rice is soft. If needed, add more hot water until the rice is cooked, stirring frequently with the wooden spoon so it does not scorch or stick.

5. 5

   Add the milk

   Add the hot milk and raise the heat. Once it boils, cook for 8 minutes over medium-low heat.

6. 6

   Stir in condensed milk

   Remove the cinnamon stick and cloves, then add the condensed milk and stir.

7. 7

   Add the raisins

   Stir in the raisins.

8. 8

   Season the pudding

   Add the sugar, remaining butter, vanilla and pinch of salt.

9. 9

   Check the flavour

   Mix well and taste; adjust the flavour if needed.

10. 10

    Thicken the pudding

    Cook for a few more minutes, until the mixture is thick.

11. 11

    Serve with cinnamon

    Spoon into glasses or small cups and serve with ground cinnamon.

What is arroz con leche?

Arroz con leche is a rice pudding found in many Spanish-speaking countries, with recipes shaped by local ingredients and traditions. This version is Colombian-style, combining rice cooked first in water with milk, condensed milk, cinnamon and raisins.

The staged cooking gives the rice time to soften before the dairy is added, while frequent stirring helps the pudding turn thick and creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 566 calories, 12g protein, 85g carbs, 18g fat.

The rice, sugar, condensed milk and raisins provide most of the carbohydrates, while whole milk, condensed milk and butter contribute much of the fat. Milk also provides protein. For a more balanced plate, serve a modest bowl after a meal that includes vegetables and a protein-rich main.

Start with the rice

Rinsed rice: washing and draining the grains removes some surface starch and helps keep them from clumping as they cook.

Hot water: begin by simmering the rice in water with the cinnamon and optional cloves. The grains should be tender before you add the milk.

Add the dairy in stages

Hot milk: warming it before it goes into the saucepan helps the mixture return to a simmer quickly. After it boils, keep it at medium-low for the stated 8 minutes.

Condensed milk: stir it in after removing the whole spices so it sweetens the pudding without leaving the cinnamon stick or cloves in the finished bowls.

Keep it moving

Frequent stirring: scrape along the bottom and around the sides with a wooden spoon to help prevent sticking or scorching, especially as the pudding thickens.

Gentle heat: once the rice is cooking, keep the simmer controlled. If the water disappears before the rice is tender, add hot water as directed rather than letting the pan catch.

Look for a thick finish

Tender grains: taste a little rice to check that it has softened before moving on from the water stage.

Final consistency: simmer the finished mixture for a few extra minutes until thick. It will continue to settle after cooking, so stop when it reaches the texture you want to serve.

Serve it your way

Small cups: serve the pudding in glasses or small bowls with ground cinnamon, as suggested in the recipe.

A fuller spread: pair it with fresh fruit or serve it after a savoury meal. The pudding is rich and sweet, so a simple accompaniment works well.

Recipe notes & tips

• Have the milk hot before adding it to the cooked rice.
• Use a wooden spoon to stir along the bottom of the pan.
• Add extra hot water if the rice is still firm after the first measure has been absorbed.
• Remove the cinnamon stick and cloves before stirring in the condensed milk.
• Taste before serving and adjust the sugar to suit your preference.
• Serve with ground cinnamon for the suggested finishing touch.

Variations

• Skip the cloves: leave them out for a gentler spice flavour.
• Adjust the sweetness: use less sugar or add it gradually to taste.
• Change the raisins: reduce them or leave them out if you prefer a smoother pudding.
• Boost the vanilla: include the optional vanilla for a more pronounced aroma.
• Serve it chilled: cool the pudding and refrigerate it before serving.

Common mistakes to avoid

• Leaving the rice unattended: stir frequently so it does not stick or scorch on the bottom.
• Adding milk too early: wait until the rice is soft, adding hot water if needed to finish cooking it.
• Using cold milk: heat it first so the pan can return to a boil without a long pause.
• Cooking over high heat: reduce to medium-low after boiling and stir as the mixture thickens.
• Forgetting the whole spices: remove the cinnamon stick and cloves before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; add a splash of milk if the pudding has thickened in the fridge.

Frequently asked questions