Ingredients
1 cup medium-grain rice (Arborio or Calrose)
2 cups water
1 large cinnamon stick
1 strip lemon zest
4 cups whole milk
1/2 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
Ground cinnamon for garnish
Instructions
Step 1: Rinse the rice under cold water until the water runs clear to remove excess surface starch.
Step 2: In a medium saucepan, combine the rinsed rice, water, cinnamon stick, and lemon zest. Bring to a boil.
Step 3: Reduce heat to low, cover, and simmer for 10-12 minutes or until the water is almost entirely absorbed.
Step 4: Remove the lid and stir in the whole milk and salt. Increase heat slightly to bring to a gentle simmer, then reduce to low.
Step 5: Cook uncovered for 20-25 minutes, stirring frequently to ensure the rice doesn’t stick or burn, until the mixture thickens.
Step 6: Stir in the sweetened condensed milk and vanilla extract. Cook for another 5 minutes while stirring.
Step 7: Remove from heat. Discard the cinnamon stick and lemon zest strip.
Step 8: Serve warm or transfer to containers and refrigerate for a chilled dessert. Garnish with ground cinnamon before serving.
Notes
For a thicker pudding, use slightly less milk. For a creamier version, substitute 1 cup of milk with heavy cream.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Sweet Breakfasts
- Cuisine: Spanish / Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: arroz con leche, rice pudding, creamy dessert, cinnamon rice, sweet breakfast
