Arroz con Leche
Long-grain rice is the best to use for this pudding, as it doesn’t release too much starch and become too thick. Serve it warm from the stove, or cool it and serve with warmed caramel or chocolate ice cream topping.
Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 1½ cups cooked long-grain rice
- 1 cup milk
- 1 can (14 oz.) sweetened condensed milk
- ¼ cup sugar
- 1 tsp. grated lime peel
- ¼ tsp. salt
- 1 egg yolk
- 1 egg
- 1 tsp. vanilla
- ½ tsp. cinnamon
- In heavy saucepan, combine rice, milk, condensed milk, sugar, lime peel, and salt. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until thick.
- Beat egg yolk and egg in small bowl and add ½ cup of the warm mixture; beat, then return all to saucepan. Cook for 4–6 minutes longer until thick. Remove from heat and stir in vanilla. Sprinkle with cinnamon. Serve warm or cold.