Unctuous, creamy and wonderfully sweet, this traditional arroz con leche recipe is a decadent treat that captures the comforting warmth of a Spanish home kitchen.
Ingredients
Method
2) After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 mins), lower the heat to medium and cook for 10 to 12 mins or until water is almost evaporated.
3) While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla essence and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 mins.
4) Let cool uncovered.
Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.
This Arroz Con Leche Recipe is the Ultimate Comfort Food
If you’re looking for a classic recipe for arroz con leche, a seriously scrumptious Spanish rice pudding that literally translates to ‘rice with milk’, we’ve got you covered. It’s the perfect blend of sugar and spice, including long-grain white rice, whole and sweetened condensed milk, plus the warming flavours of cinnamon, cloves and zingy lemon. In about half an hour, you’ve got a lovely big hug in a bowl!
The roots of this arroz leche recipe can be traced back over 1,300 years. The Moors introduced rice cultivation to the Iberian Peninsula, particularly in Valencia and Andalusia, and the concept of adding elements like fruit and spices was likely influenced by Middle Eastern and North African culinary traditions. In Portugal and Asturias in northwest Spain, their version of the classic arroz con leche recipe is served with a caramelised sugar topping, similar to a crème brûlée.
The Spanish took the basic recipe for arroz con leche to South America, and every region puts their own delicious twist on this sensational sweet. In Mexico, it's sometimes flavoured with vanilla or orange zest. A Peruvian version includes cloves, and in Colombia, grated coconut is used as an ingredient and a garnish. In Costa Rica, their take on the arroz con leche recipe is said to ‘heal the wounds of the soul and brighten the day!’
