Description
This Arroz con Leche is the Cuban version of rice pudding. It’s richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Ingredients
- 2 ¼ cups water
- 1 ½ cups short grain rice
- 1 (1/4 inch x 3 inch) strip lime peel
- ½ cup water
- 1 cinnamon stick
- 2 tablespoons anise seed, crushed
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can condensed milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¾ cup raisins (Optional)
Instructions
- Combine 2 1/4 cups of water
- rice
- and lime peel in a saucepan. Bring to a boil over medium-high heat
- then reduce heat to medium-low
- cover
- and simmer for 20 minutes until the rice is tender.
- While the rice is cooking
- combine 1/2 cup of water
- the cinnamon stick
- and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes
- then remove saucepan from stove. Strain flavored water into a bowl and set aside
- discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes
- carefully remove the lime peel with a slotted spoon
- and over low heat
- gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water
- vanilla
- and salt. Add raisins
- if desired. Continue to stir until the mixture thickens
- about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes
- turn up heat to medium-low and stir continuously. When pudding reaches desired consistency
- remove from heat and pour into individual dishes
- or a large bowl. Store in the refrigerator until ready to serve.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 10