Arroz con leche has the secret power of zapping me back to my childhood. Don’t you love that?
Food is powerful, and it definitely can help uncover some memories… even in me, someone who usually forgets what she was wearing in the morning.
So to celebrate Hispanic Heritage Month, I wanted to make a recipe that’s dear to my heart and that was usually seen around my house, my grandma’s house, my other relatives’ houses, my friends’ houses… you get the picture.
This is a perfect recipe for cooking amateurs as it is so easy to prepare!
Arroz con leche: Our Latino Rice Pudding
The Latino version of the dish originated in Spain and the Spaniards brought it to America. However, I discovered there is a type of rice pudding in maaany many countries around the world!
There are slight variations on how you prepare it within the different countries (for example, the Mexican version is more liquid-y, so much that you could even put it in a bowl and take it as a soup).
Moreover, in Puerto Rico and Brazil they make it with coconut milk and call it Arroz con Dulce and Arroz Doce (respectively). They have rice pudding with saffron in many places like Iran and with rosewater in Egypt and Algeria.
Interestingly, this recipe is usually made into a pudding but it can be baked too! For instance, there are even arroz con leche tamales (at this awesome place in San Fernando, CA)!!
The song that I’m singing at the beginning of the video is a very traditional children’s tune, although I might have messed up the lyrics. Maybe it’s because, just like the differences in arroz con leche recipes, we’ve changed some things from the original Spanish tune.
You can have it for breakfast or as a snack. For instance, people in Honduras usually have them at posadas or in Semana Santa (Holy Week). Either way, just savor it. It’s MOUTH-WATERING-AMAZING!!!
What dishes bring back memories from your childhood?
Authentic Arroz con Leche Recipe | Rice Pudding
Ingredients
- 1 cup of long-grain white rice
- 2 cups of water
- ½ cup of whole milk
- 1 cup 1 cup of evaporated milk
- 1 cup 1 cup of condensed milk
- 1 tsp 1 tsp of vanilla
- 1 pinch of salt
- Sticks of cinnamon (6 or according to how many ramekins you serve)
- Powdered cinnamon (to decorate)
Instructions
- Start by boiling water with a cinnamon stick. Remove the cinnamon after 10 minutes.
- In the meantime, rinse your rice well. Then add the rice to the hot water and cook for 5 to 7 minutes at medium heat.
- Once it starts boiling again, add the rest of the ingredients: whole milk, evaporated milk, condensed milk, vanilla, and a pinch of salt.
- Stir with a wooden spoon for about 30 minutes. You'll get a creamy rice pudding with a sticky consistency. Take it out of the fire and let it cool for a while. Then, serve in your favorite bowls or dishes. I used some cute ceramic ramekins, but you can use any container you like.
- Before serving, let the arroz con leche chilling in the fridge for 1 hour. Once they're ready, decorate with a cinnamon stick and a bit of cinnamon powder.
- And now it's ready to eat! Yum!
Video
Notes
If you liked this rice pudding recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: We published this recipe first on October 7, 2014.
YouTube Beginner’s disclaimer: we shot the video in 2014. We were beginners, but the recipe is still quite good. Enjoy!
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