Arroz Con Leche Rice Pudding

By ClaudiaJan

Arroz Con Leche Rice Pudding

2 Qt Whole Milk
1 Cup Sugar
1 Cup White Rice
7 Strips Lemon Peel
7 Sticks Cinnamon

Arroz con Leche
(Rice Pudding)
1. In a large non-stick pot, heat the whole milk, white
rice, lemon peel and cinnamon sticks. Bring to a boil over medium
heat, stirring frequently. Turn down heat to low setting and cook
for approximately 25 minutes, stirring occasionally. Test a grain
of the rice to see if it is almost soft; if not, continue to cook
until soft.

2. Stir in sugar and bring to a boil over medium heat,
stirring frequently. Place over a low setting and cook very
slowly for approximately 30 more minutes, stirring often. Cook
until thick - not too soupy and not too dry.

3. Transfer to a 2-quart serving bowl. Sprinkle with
cinnamon and nutmeg. Allow to cool - it will set like a pudding.
Tastes delicious chilled or warm from the stove. Enjoy!

Ingredients

• Arroz Con Leche Rice Pudding
• 2 Qt Whole Milk
• 1 Cup Sugar
• 1 Cup White Rice
• 7 Strips Lemon Peel
• 7 Sticks Cinnamon
• Arroz con Leche
• (Rice Pudding)
• 1 . In a large non-stick pot, heat the whole milk, white
• rice, lemon peel and cinnamon sticks. Bring to a boil over medium
• heat, stirring frequently. Turn down heat to low setting and cook
• for approximately 25 minutes, stirring occasionally. Test a grain
• of the rice to see if it is almost soft; if not, continue to cook
• until soft.
• 2 . Stir in sugar and bring to a boil over medium heat,
• stirring frequently. Place over a low setting and cook very
• slowly for approximately 30 more minutes, stirring often. Cook
• until thick - not too soupy and not too dry.
• 3 . Transfer to a 2-quart serving bowl. Sprinkle with
• cinnamon and nutmeg. Allow to cool - it will set like a pudding.
• Tastes delicious chilled or warm from the stove. Enjoy!

Preparation

Step 1

Arroz Con Leche Rice Pudding

2 Qt Whole Milk
1 Cup Sugar
1 Cup White Rice
7 Strips Lemon Peel
7 Sticks Cinnamon

Arroz con Leche
(Rice Pudding)
1. In a large non-stick pot, heat the whole milk, white
rice, lemon peel and cinnamon sticks. Bring to a boil over medium
heat, stirring frequently. Turn down heat to low setting and cook
for approximately 25 minutes, stirring occasionally. Test a grain
of the rice to see if it is almost soft; if not, continue to cook
until soft.

2. Stir in sugar and bring to a boil over medium heat,
stirring frequently. Place over a low setting and cook very
slowly for approximately 30 more minutes, stirring often. Cook
until thick - not too soupy and not too dry.

3. Transfer to a 2-quart serving bowl. Sprinkle with
cinnamon and nutmeg. Allow to cool - it will set like a pudding.
Tastes delicious chilled or warm from the stove. Enjoy!