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Arroz con Leche

Arroz con Leche

 Arroz con Leche

Easy Recipe for Arroz con Leche - Rice Pudding.

Who doesn't love a hot bowl of rice pudding on a cold and rainy day? Almost every country has their own version of this dessert.  Rice pudding is very characteristic of a Salvadoran postre because of the rice, milk, and cinnamon ingredients used.

Arroz con leche, as its known down south, is usually served when the weather is yucky outside, or in the early morning or late evening when it the temperature is colder.  This dish is one of the first recipes my husband taught me to make after we got married.  I learned to cook this dish before I even knew how to cook your basic arroz and tortillas!  The secret to a good arroz con leche is to boil the rice in the water long enough so that by the time you add the milk, the rice is already very soft and almost done cooking.  If you add the milk too soon without cooking the rice long enough first, you will get very hard rice.

Here's my husband's recipe, delicious every time:


  • 1 cup of enriched, long grain, parboiled rice (if its not parboiled, the rice will take forever to cook)
  • 2 cups of water
  • 1-2 cinnamon sticks
  • 1/2 cup of granulated, white sugar (you can add more or less depending on how sweet you like it)
  • 2 tsp. of vanilla extract (We love our vanilla! You can add less if you like though)
  • 4 cups of whole milk or 3 cups of whole milk and 1 cup of heavy cream, depending on how creamy you like it.  I love the taste of the heavy cream in this dessert. 
  • Place water into skillet and turn heat on high.
  • Add rice to water and stir around so it won't stick to the bottom.
  • Once water begins to boil, add sugar and vanilla extract and stir to mix evenly.
  • Add cinnamon sticks and cover halfway, keeping an eye on the rice until all water is absorbed.
  • Once water has been completely absorbed and rice is very soft, reduce heat to medium-low and add the milk or milk/heavy cream mix.  If rice is not soft enough yet, add more water and cook longer.
  • Stir continuously so that milk will not start to burn at bottom of skillet.
  • Continue to stir until rice is super gooey. 
  • Once the rice has reached perfection, remove the pan from the heat but leave rice in the original skillet. so it will continue to cook (add more milk if needed).  Make sure to leave in cinnamon sticks as well as they will continue to give off flavor and aroma. 
To view my other rice recipes, please see the following: 
Below are a few pictures of the arroz con leche making process:



    Janice said...

    Que rico! This looks so good! It reminds me of how my mom used to make it when I was little!

    Yesim said...

    we ve this kinda Turkish dessert, i like it , but it s not liquid as yours , and at the end of cooking we send it to oven in clay pots, and cook for s yummy..

    Dawnie @ The Coach's Wife's Kitchen said...

    Oh yum this looks so good.

    Maggie @MaggieCooks said...

    Me encanta el arroz con leche! :)
    Es uno de mis favoritos!!
    Gracias por dejarme un mensaje en foodbuzz! :D
    estare visitando tu blog seguido porque e visto muy ricas recetas! :D
    Saludos desde Mexico!

    Emma A. said...

    I like your recipes there easy and so good.

    Anonymous said...

    does it make a difference with the heavy cream

    Anonymous said...

    I will make this today to enjoy it in this cold and snowy day

    Anonymous said...

    I came across the blog looking for empanadas salvadorenas ... and I haven't been able to stop looking though it. just as I was wondering if you had a recipe for arroz con leche the way I remembered (with out the condensed milk) and here it is ... cant wait to try it!! thank you!!

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