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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
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663 | Calories |
18g | Fat |
109g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 663 |
% Daily Value* | |
Total Fat 18g | 24% |
Saturated Fat 12g | 58% |
Cholesterol 68mg | 23% |
Sodium 417mg | 18% |
Total Carbohydrate 109g | 40% |
Dietary Fiber 1g | 4% |
Total Sugars 94g | |
Protein 18g | |
Vitamin C 4mg | 22% |
Calcium 623mg | 48% |
Iron 1mg | 4% |
Potassium 918mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top.
Ingredients
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3 cups whole milk
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1 1/4 cups water
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1 cup rice (short or medium grain)
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1 (14-ounce) can sweetened condensed milk
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2 teaspoons vanilla extract
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1/4 teaspoon kosher salt
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1/2 cup raisins (soaked in warm water to soften and drained)
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Ground cinnamon and butter, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce / Cara Cormack
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Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
The Spruce / Cara Cormack
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Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
The Spruce / Cara Cormack
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When the rice is soft, remove the cinnamon sticks.
The Spruce / Cara Cormack
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Stir in the condensed milk, vanilla, salt, and raisins.
The Spruce / Cara Cormack
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Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
The Spruce / Cara Cormack
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Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
The Spruce / Cara Cormack
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Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
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