One of my favorite desserts that my mother makes is arroz con leche, also known as rice pudding. We typically eat it warm, so it’s best now that the weather is getting a bit chillier. I usually accompany it with a side of cookies, toast, and sometimes with sweet bread. It’s an easy recipe and doesn’t take too long.
PC: Google Images, 2020
Serving Size: 6-8 servings Prep & Cooking Time: 30-40 minutes Ingredients:
2 cups white rice
2 liters of water
2 liters of milk
2 cinnamon sticks
Sugar to taste
1. Wash your rice, and then place it inside a sauté pan or stock pot, add in the water and cook on medium-low heat.
2. Make sure to stir the rice so it doesn’t stick to the bottom of the pot or burn.
3. Once the rice has bubbled, looks soft and the water has disappeared, stir in the milk.
4. Add sugar to taste as well as the cinnamon sticks.
5. Boil on medium-low for about 5-7 minutes. (Be sure to give it 2-3 stirs in the meantime.)
6. By the end, the rice should be soft, and the rice pudding should be creamy and a little bit thick, but not so thick that the milk has dried up.
P.S. Shout out and credit to my mom, I called and asked for her recipe.