Chacha's Arroz Con Leche: Cuban Rice Pudding
photo by Chilicat
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1⁄2 cup rice
- 1 teaspoon vanilla
- 1 cinnamon stick
- lemon zest (optional)
- 1 1⁄2 cups water
- 4 1⁄4 cups milk
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
directions
- Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
- Add milk, salt, and sugar.
- Cook over medium flame stirring occasionally until it thickens (about 1 hour).
- Turn over into a Pyrex-type dish & powder with cinnamon.
- I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
- Serve warm or chilled.
Reviews
-
I've done this recipe twice now and it is absolutely delicious! Yes, it may have been a little tedious to stir frequently for an hour but it was oh so worth it. In my house I get people asking for it all the time now. I read that some people don't like the strong cinnamon flavor. In that case, feel free to leave out the cinnamon stick. It will taste great without it too!
-
Strongly cinnamon-flavored and with a smooth, soft texture, it makes a generous batch. Its somewhat sweeter than I care for and took longer than expected to thicken. It reminded me of some of the very sweet desserts that my Puerto Rican stepmother makes. It would probably be a good dish to tempt a kid with a sore throat.
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My favorite cookbook is the one from the 1940's that belonged to my Cuban great-aunt. The best recepies are the ones she had written in the margins & on the covers.
My favorite childhood memory is sucking on a cinnamon stick I pulled out of hot rice pudding on a rain afternoon.