Arroz con Leche

Ingredients

Instructions

1. 1

   Rinse the short-grain white rice under cold water until the water runs mostly clear. This removes excess surface starch so the pudding turns creamy rather than gluey. Set a medium saucepan over medium heat and add the rice, water, whole milk, cinnamon stick, whole cloves, and fine salt.

2. 2

   Bring the mixture just to a gentle simmer, stirring frequently with a wooden spoon or spatula so the milk does not catch on the bottom. As soon as it simmers, lower the heat to medium-low.

3. 3

   Cook for 18 to 20 minutes, stirring every 2 to 3 minutes and scraping the base of the pan well. The rice should become tender and the liquid should reduce to a loose, creamy consistency; if it looks dry before the rice is soft, add 2 to 3 tablespoons of hot water.

4. 4

   Remove the cinnamon stick and cloves. Stir in the sweetened condensed milk and vanilla extract, then cook for 3 to 4 minutes more over low heat, stirring constantly. The arroz con leche is ready when it lightly mounds on the spoon and thickens slightly; it will continue to thicken as it rests.

5. 5

   Take the pan off the heat and let the pudding rest for 5 minutes. Spoon into 2 serving bowls, then dust the tops with ground cinnamon. Serve warm, or let it cool further for a thicker texture.

Nutrition per serving

Notes

• •For a more traditional Peruvian touch, serve warm with a little extra ground cinnamon on top.
• •Do not boil hard once the milk is added; a gentle simmer keeps the texture smooth and prevents scorching.
• •If you prefer a looser pudding, stir in a splash of hot milk just before serving.
• •Leftovers keep refrigerated for up to 2 days; the pudding will thicken, so loosen with a little milk when reheating.

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