Name: Arroz Con Leche (Rice Pudding)



Yield: ???

Comments: 5/11/2011 - It takes a long time for the rice to absorb all the liquid. I had it on the burner set at level 3, stirring frequently to avoid burning the bottom. I added the sugar before all the liquid was absorbed
3/18/2012 - First, the recipe produces way too much pudding. It filled the largest casserole dish we have. Second, it took 25 minutes to bring the liquid to its first boil (with 8 cups of water). Third, I increased the burner to level 4 for the rice cooking, but it still took a long time - 68 minutes. I added the sugar and other ingredients at minute 50.
3/21/2012 - It seems to take a little over an hour for the rice to absorb the liquid regardless of the burner setting. Also, a half batch was barely enough for my Spanish class of seven.
2/8/2017 - I started with only 4 cups of water to try to shorten the time for the rice to absorb the water. It did not work. At the fourth step, I reduced the burner to 1. After 52 mintes, the rice was still kid of chewy so I added another cup of hot water and upped the burner to 3. After 70 minutes, I removed it from the heat. The rice still had a little crunch to it. I used 1/2 cup of raisins and another 1/2 cup of craisins.

Source: Comida De La Costa (Food of the Coast), with modifications

Original Spanish

Arroz con leche

1 taza de arroz, 2 bolsas de leche (en polvo), 100 gr de pasas, canela entera, 
1 cucharadita de vainilla, 1 taza de azúcar, 50 gr. de margarina

En dos litros de agua, disolver la leche. Ya bien diluida la leche, ponerla 
a hervir conjuntamente con una rajita de canel entera. Al primer hervor añadir 
la taza de arroz. Sólo cuando esté cocido, agregar la taza de azúcar, 
inmediatamente después la margarina, la cucharadita de vainilla y las pasas. 
Retirar del fuego y servir, al hacerlo espolvorear canela molida y si es de su 
gusto un ligero paseito de leche condensada. No incluye el azúcar antes que se 
cocine bien el arroz. Si lo hace, éste permanecerá duro y no se concinará.

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