Arroz Con Leche Dessert (Print Version)
Creamy Spanish arroz con leche with cinnamon, vanilla, raisins, and lemon zest for a comforting dessert.
# What You'll Need:
→ Grains and Liquids
01 -
1 cup long-grain white rice
02 -
3 cups water
03 -
2 cups whole milk
04 -
12 oz can evaporated milk
05 -
14 oz can sweetened condensed milk
→ Spices and Flavorings
06 -
2 cinnamon sticks
07 -
4 whole cloves
08 -
¼ teaspoon salt
09 -
1 teaspoon pure vanilla extract
10 -
1 teaspoon lemon zest
11 -
Small pinch ground nutmeg
12 -
Ground cinnamon, for garnish
→ Fats and Add-ins
13 -
2 tablespoons unsalted butter
14 -
½ cup raisins
# Steps to Follow:
01 -
In a medium heavy-bottomed pot, combine rinsed rice, water, cinnamon sticks, cloves, salt, and butter. Bring to a gentle boil, reduce heat, then simmer uncovered for 15-18 minutes until rice is tender and most water absorbed, stirring occasionally to prevent sticking.
02 -
Remove cinnamon sticks and cloves. Add whole milk, evaporated milk, and sweetened condensed milk to the pot, stirring to combine thoroughly with the partially cooked rice.
03 -
Over low to medium-low heat, stir in lemon zest, vanilla extract, and half of the raisins. Cook gently, stirring frequently to prevent scorching, until mixture thickens to a creamy consistency and rice absorbs much of the liquid, about 25-35 minutes.
04 -
Remove from heat, discard any stray spices, and stir in nutmeg. Taste and adjust seasoning if needed. Let the pudding rest for 5-10 minutes to thicken further as it cools.
05 -
Spoon into serving bowls and garnish with a dusting of ground cinnamon and remaining raisins. Serve warm or chilled per preference.
# Additional Notes:
01 -
To prevent scorching, use heavy-bottomed cookware and stir frequently during milk simmering.
02 -
For firmer or softer rice texture, adjust simmering time accordingly.
03 -
To deepen spice aroma, lightly toast cinnamon sticks and cloves before adding liquids.
04 -
Chilling for several hours produces a more set, creamy texture; cover surface to avoid skin formation.