Arroz con Leche
Creamy rice pudding simmered slowly with cinnamon and sweetened milk until thick and comforting, then dusted with ground cinnamon. A nostalgic Tico dessert eaten warm or cold.
Ingredients
- 1 cupwhite rice
- 2 cupswater
- 1 cinnamon stick
- 3 cupsmilk
- 1 cancondensed milk (14 oz)
- 1 pinchsalt
- 1 tspvanilla
- ground cinnamon (to serve)
- raisins (optional)
Instructions
- 1
Rinse the rice, then simmer it with the water and a cinnamon stick over medium-low heat until the water is mostly absorbed and the grains are tender, about 15 minutes.
15:00 - 2
Pour in the milk and bring back to a gentle simmer. Stir often, scraping the bottom, so the milk doesn't scorch — this is where the pudding turns creamy, about 15 minutes.
15:00 - 3
Stir in the condensed milk (or sugar to taste), a pinch of salt, the vanilla, and raisins if using. Cook another 5 to 10 minutes until thick and glossy.
05:00 - 4
Remember it thickens a lot as it cools, so pull it off the heat while still a touch loose and pourable.
- 5
Remove the cinnamon stick. Serve warm or chilled in small bowls, dusted generously with ground cinnamon (and a little lemon or orange zest, if you like).
Notes
Low heat and frequent stirring are the whole game — rushed high heat scorches the milk and makes it grainy. Adjust sweetness to taste; tapa dulce can stand in for some of the sugar for a deeper, molasses note. A strip of citrus peel simmered in the milk adds a lovely background aroma. Equally good warm on a rainy day or cold from the fridge. Photo: Juan Emilio Prades Bel, CC BY-SA 4.0, via Wikimedia Commons.
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