Rice Pudding (English-Style Arroz con Leche)

Name: Rice Pudding (English-Style Arroz con Leche)
Total time: 4800 s
Yield: Serves 4 servings
Ingredients: 2 espresso cups rice (about 1/2 cup or 100 grams); 7-8 espresso cups low-fat or whole milk (2-3% fat) (about 1 3/4 to 2 cups or 400-480 ml); 8-10 tablespoons brown sugar; 1 pinch salt; Vanilla extract and ground cinnamon, to taste; Raisins, dried apricots, walnuts, almonds, etc., to taste

Debora Rosano @cook_2584242

Pineda de Mar

The English version of what we know as "arroz con leche" is called "rice pudding." The main differences are the spices used, the omission of lemon, and the baking method. The result is a creamy, firm rice dessert that you can broil or caramelize if you like, and top with a variety of toppings such as raisins, dried apricots, walnuts, or almonds.

Debora Rosano @cook_2584242

Saved

Ingredients

80 minutes

Serves 4 servings

2espresso cups rice (about 1/2 cup or 100 grams)
7-8espresso cups low-fat or whole milk (2-3% fat) (about 1 3/4 to 2 cups or 400-480 ml)
8-10 tablespoonsbrown sugar
1 pinchsalt
Vanilla extract and ground cinnamon, to taste
Raisins, dried apricots, walnuts, almonds, etc., to taste

Saved

Steps

80 minutes

1

Preheat the oven to 350°F (175°C), with heat from top and bottom.
2

In a large bowl, mix all the ingredients together and let sit for about 10-15 minutes.
3

After resting, divide the mixture into 4 individual ramekins or 1 large baking dish (silicone or greased with butter).
4

Place in the preheated oven at 350°F (175°C) for about 1 hour.
5

After an hour, check that the rice is tender and creamy (add a little more milk if needed). If you like, sprinkle a tablespoon of sugar over each pudding and broil until golden.
6

Remove from the oven, let cool, and enjoy!