Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

“Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 cups water to boil in medium saucepan.
  2. Remove from heat.
  3. Add rice; let stand 15 minutes.
  4. Pour rice into strainer and drain, then rince rice under cold running water until water runs clear.
  5. Bring 4 cups water to boil in large saucepan.
  6. Add rice, lemon peel strips, and salt and return to boil.
  7. Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
  8. Drain and discard lemon peel.
  9. Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
  10. Scrape in seeds from vanilla beans; add beans.
  11. Bring to a boil.
  12. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-760 minutes).
  13. Remove vanilla beans and cinnamon sticks.
  14. Stir in rice, raisins and sugar.
  15. Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
  16. Spoon pudding to bowls,.
  17. Sprinkle with ground cinnamon and grated lemon peel.
  18. Garnish with cinnamon sticks, if desired.

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