Arroz con Leche
Velvety rice pudding infused with cinnamon and evaporated milk, a comforting Puerto Rican dessert. This Puerto Rican-inspired recipe, ready in about 60 minutes, layers long-grain rice, whole milk, evaporated milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long-grain rice
- 2 cups whole milk
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, combine 1 cup long-grain rice, 2 cups whole milk, 1 cup evaporated milk, 1/2 cup sugar, 1/2 tsp cinnamon, 1 tsp vanilla extract, and 1/4 tsp salt. Stir to mix.
- Step 2: Bring to a boil over medium heat, then reduce to low. Simmer, uncovered, for 20-25 minutes, stirring occasionally, until rice is tender and mixture is thick.
- Step 3: Let cool slightly, then transfer to a bowl. Cover and chill for at least 2 hours.
- Step 4: Serve chilled, optionally topped with 1/4 cup whipped cream.
