Arroz Con Leche (Rice Pudding)

Arroze con leche is such a popular dish among so many different cultures and cuisines. Depending on where you are from, you might make it slightly different using very similar ingredients but with other ways of cooking it and various ways of flavoring it. This recipe is the Colombian version and is made using long white grain rice and sweetened condensed milk as the main sweetener. It has just the right amount of creamy texture and the cinnamon flavors really add to this chilled dessert. Whether you know this as arroz con leche, ruz ib haleeb, or simply as rice pudding, you're going to really enjoy every bite of this sweet delight!

Decorate the mini serving plates with the leftover cinnamon sticks that you use to boil the rice in!

This dish is really best served after being chilled in the fridge for at least an hour after cooling down, however there are some who prefer it warmer!

I grew up eating rice pudding all the time. We had it at least once a week and it would be our after dinner sweet dessert. I always looked forward to this cinnamon dish because it was sweet, yet not too heavy. However, my mom and grandma always made it the Middle Eastern way known as Ruz ib Haleeb. Although they are very similar, there are some key differences between the traditional version I was used to and the one I tried out today. For instance, I changed the type of rice and I sweetened this dish with condensed milk instead of plain sugar.

With these changes, it came out exactly how I wanted it. The sweetened condensed milk adds such a naturally rich sweetness to the dish and keeps the base smooth and creamy. Before serving these cute mini Arroz con Leche plates, I topped them with a cinnamon stick and a sprinkle of cinnamon for added flavor and presentation!

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Prep Time: 5 minutes Serves: 8 People

Cook Time: 1 hour, and 35 minutes

Total Time: 1 hour, and 40 minutes

INGREDIENTS

• 2 cups of Long Grain White Rice, presoaked for 2 hours

• 4 Cinnamon Sticks

• 2 cups of Water

• 4 cups of 2% Milk

• Pinch of Salt, to taste

• 2 Tbsp. Butter

• 1 Tbsp. Vanilla Extract

• 1 cup of Sugar

• 1 Can of Sweetened Condensed Milk

• Cinnamon, for garnish

INSTRUCTIONS:

1. In a small pot, boil the cinnamon sticks and water together, uncovered, for 10 minutes over medium-high heat. Remove the cinnamon sticks and set them aside for garnish.

2. In a large pot, pour in the soaked and drained rice that has been sitting in lukewarm water for about to hours. Add the cinnamon water on top of the rice and bring the water to a boil over medium heat.

3. Once the water starts to boil, cover the pot and let the rice fully cook for about 8-10 minutes until there is no water left. I use aluminum foil to cover the lid of my pot to ensure that no steam escapes while cooking.

4. Remove the lid and add the salt, butter, vanilla, two cups of the milk, and the sugar. Stir these ingredients well and cook the rice on medium heat for another 15 minutes, uncovered.

5. Reduce the heat to low and add in the rest of the milk and the can of sweetened condensed milk. Stir evenly and cook the rice pudding for another hour on low heat until the rice pudding has thickened. Stir occasionally throughout.

6. Remove the rice from the heat and allow it to cool for an hour in room temperature.

7. Place the pudding in the fridge to chill for an hour before serving.

8. Garnish with cinnamon powder and cinnamon sticks.

9. Enjoy!