Ingredients
Ingredients
- 7 cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup whole milk
- Ground cinnamon, for topping
Instructions
- Cook the rice: Combine the water, rice, and cinnamon sticks in a large saucepan over medium-high heat. Bring to a boil uncovered and cook for 16–18 minutes until the rice is tender.
- Drain and remove cinnamon sticks: Drain any remaining liquid from the rice and remove the cinnamon sticks from the pan.
- Add milks and heat: Return the cooked rice to the pan over medium-high heat. Add the sweetened condensed milk, evaporated milk, and whole milk, then bring the mixture to a boil while stirring gently.
- Simmer and stir: Reduce heat to low and cook for about 20 minutes, stirring regularly to prevent the milk from burning. The mixture will thicken to a creamy consistency.
- Serve: Divide the arroz con leche among serving cups and sprinkle with ground cinnamon. Serve warm for the best flavor and texture.
Notes
- Use the three types of milk as specified to achieve the creamiest and best-flavored arroz con leche.
- Cook slowly on low heat after adding the milks, stirring frequently to avoid scorching.
- Let the dessert cool slightly before serving to allow flavors to meld and the texture to thicken.
- Customize by adding your favorite spices, fruits, or nuts as toppings.
- For advance preparation, make as directed, cool, and store in an airtight container in the fridge for 1-2 days. Reheat gently with a bit of milk to smooth the texture.
- Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
