Arroz con leche, “rice with milk,” is a big bowl of decadence made by simmering rice in milk and sugar until it becomes creamy and tender. Traditionally flavored with cinnamon, we bring in our year-round favorite Pumpkin Pie Spice for a nice, warm punch of spice. Raisins are traditional, too. (Hang in there anti-raisin friends…they’re optional! ) Raisins or not, Arroz con leche is a delightful, nostalgic treat that’s pure comfort.
Time: 45 min
Serves 4-6Rating
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Loading...| 7 cups water | |
| 1 cinnamon stick | |
| 1 cup long grain rice | |
| 1 tsp salt | |
| 3 cups whole milk | |
| 1 can evaporated milk | |
| 1 can condensed milk | |
| 1/4 tsp salt | |
| 1 Tbl Pumpkin Pie Spice | |
| 1/2 cup raisins, Optional |
| 1. | In a medium saucepan add the water, cinnamon stick, rice and 1 tsp salt. Bring to a boil. Reduce heat and simmer for 18 minutes. |
| 2. | Strain off the water. Discard the cinnamon stick and return the rice to the pot. Add in the milks, Pumpkin Pie Spice and 1/4 tsp salt. Bring to a boil. Reduce to a simmer and continue cooking for 20 minutes or until the mixture is thickened. |
| 3. | Add the raisins if using. Serve with a dusting of powdered sugar and Pumpkin Pie Spice. |
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