In celebration of Mother's Day in May, I'm excited to share a cherished recipe with you - Arroz con Leche (Dominican Rice Pudding). This delightful treat is not only a nostalgic reminder of our beloved mothers and grandmothers but also a comforting taste of childhood memories.
Arroz con Leche comes in various versions, and this particular recipe, with its addition of evaporated and condensed kinds of milk, offers a delightful creaminess and flavor that's hard to resist. Whether served hot or cold and generously sprinkled with cinnamon, it's a dish that's sure to evoke warm feelings and satisfy the sweet tooth in your family.
As with many traditional recipes, there are countless variations available across different websites. However, this version holds a special place in my heart and has been a household favorite, particularly for my husband. It's a pleasure to fulfill the requests of numerous readers who have reached out to me for this recipe. I hope you find joy in my take on this classic dessert and continue the tradition of homemade delights in your own family.
1 can of condensed milk (less or more to taste) I use 3/4 of the can.
1 can of evaporated milk
1 cinnamon stick
1 can of evaporated milk
1 cinnamon stick
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon salt
2 teaspoons vanilla
¼ cup raisins (optional)
lemon peel (optional)
Preparation:
¼ cup raisins (optional)
lemon peel (optional)
Preparation:
1. Clean and rinse rice. Let rice soak in 2 and a half cups of water for 20 minutes. Add 3 cups more of water and the cinnamon stick; simmer over medium fire for 15-17 minutes covered.
2. Add, salt, and raisins, and cook covered for another 10 minutes or until the rice is tender (I cook mine for 8 minutes, but the time varies depending on the type of rice used).
3. Add the condensed milk, evaporated milk, cinnamon, cloves, lemon zest, and vanilla to the cooked rice. Verify sweetness and add more sugar or condensed milk if you think it is necessary. Cook uncovered on moderate heat for another 7-10 minutes, over medium-low moving constantly to prevent rice pudding from sticking to the pot (I let mine cook for 7 minutes).
4. Remove from heat; the consistency should be creamy but on the liquid side since the pudding will thicken much as it cools. After five minutes, discard lemon zest and cinnamon stick. Serve hot or cold, sprinkled with ground cinnamon.
Note:
a) You can substitute the evaporated milk for whole milk, and the condensed milk for granulated sugar to taste, but making it just as this recipe states, makes a creamy and rich rice pudding!
b) In step #2, when cooking the rice for ten minutes, if you think it needs more time and water to get tender, add one to two extra-cups of water and let cook until soft, before adding the milk. As I mentioned the cooking time varies depending on the rice you use.
Many women do noble things,
but you surpass them all. Charm is deceptive, and beauty is fleeting;
but a woman who fears the Lord is to be praised. ~ Proverbs 31:29-30
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