Arroz en leche can be a dessert, or served for breakfast. It is a combination of rice, water, condense milk, evaporated milk, and cinnamon. This version of arroz en leche is simple to put together, yet soft and delicious.
My mom used to serve this for breakfast, her version included fresh cow milk, and sugar instead of sweetened condensed milk which I also love to make. If served as breakfast, serve hot when the milk it’s still liquid and feels more like you are eating rice cereal.
When we had leftover, we would put it in the fridge to eat as dessert after lunch. By this time, the rice gets more puffed up, and the milk has been absorbed. You can just make a big batch to try it both ways.
The easiest ‘arroz en leche’
Description
Soft and sweet rice in milk with cinnamon flavor.
Ingredients
Instructions
- Rinse rice thoroughly and set aside.
- Over medium heat, put water in a medium size pot adding rice and cinnamon stick –break stick in smaller pieces to better distribute the flavor within the rice.
- Bring it to a boil stirring regularly so that the rice does not get stick in the bottom of the pan, about 10 minutes. The rice is just barely soft at this point.
- Add sweetened condensed milk, evaporated milk, ground cinnamon, salt, and lemon zest.
- Bring it again to barely boil and take it away from the heat. This will take about 10 minutes.
- Serve hot, enjoy!
Video
Notes
- For rice type, I am using Jasmin rice. It gives the consistency I prefer, but you can use long grain white rice, or basmati white rice.
- As the rice cools down, it will absorb more of the milk, which it make it more puffy consistency. You can enjoy both ways.
Rice, evaporated milk, cinnamon