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Arroz con Leche
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in Cuban Arroz con Leche - a sweeter, richer twist on classic rice pudding favored by this Cuban chef.
Ingredients:
  • 2.25 cups water
  • 1.5 cups short grain rice
  • 1 (1/4 inch x 3 inch) strip lime peel
  • 0.5 cup water
  • 1 cinnamon stick
  • 2 tablespoons anise seed, crushed
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can condensed milk
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon salt
  • 0.75 cup raisins
Instructions:
  • In a saucepan, bring together 2 1/4 cups of water, rice, and lime peel. Let it simmer over medium heat until the rice is tender, about 20 minutes.
  • Once the rice is cooking, in a separate saucepan over medium-high heat, combine 1/2 cup of water with the cinnamon stick and anise. Bring to a gentle boil for 3 minutes, then remove from heat. Strain the infused water into a bowl, removing and discarding the cinnamon stick and anise pieces.
  • Once the rice has been simmering for 20 minutes, delicately scoop out the lime peel using a slotted spoon. Gradually incorporate the evaporated milk and condensed milk into the rice over low heat. Stir in the cinnamon and anise-infused water, vanilla, and salt. Optionally, include raisins. Keep stirring until the mixture thickens, which should take approximately 7 to 10 minutes.
  • If the pudding is too watery, increase heat to medium-low and stir constantly for it to thicken. Once it's reached your desired consistency, remove from heat and pour into individual dishes or a large bowl. Chill in the refrigerator until serving.

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