When I was little, I would always get excited when I would see my mom washing rice in the kitchen. Rice has always been one of my favorite things to eat.
I don’t care how it’s prepared, I love rice. It can be arroz rojo (red rice), steamed rice or even horchata. Horchata is a drink that is often prepared by using rice, strawberry horchata is just as good as the original.
As long as something has rice in it, I’m all for it, especially because I have been a pescatarian for nine years. A pescatarian is someone who eats fish but no other forms of meat or birds, this is why most of the recipes I share here don’t have any meat in them.
One of my favorite desserts that my mom makes will always be arroz con leche. Arroz con leche is literally rice with milk. It is a sweet rice pudding that can be eaten as either a dessert or breakfast.
Every household makes arroz con leche differently. It would be hard to point at a specific recipe and say that’s the original recipe.
Arroz con leche is literally rice with milk. It is a sweet rice pudding that can be eaten as either a dessert or breakfast.
My mom has always preferred adding cinnamon sticks and a pinch of cloves to her recipe. In my opinion, this makes the arroz con leche warmer, so I often add cinnamon sticks and some cloves to my arroz con leche as well.
I have always loved this dish because it can be served either warm or cold. Because it can be served at any temperature, my mom often makes arroz con leche year-round. No matter what season it is, there might be some arroz con leche being made in my house.
I prefer my arroz con leche warm, it brings back memories of when I was little. I always think about when my mom and I would curl up in bed on cold winter nights and eat some freshly made arroz con leche, while watching TV.
For this recipe, I added leche condesada (sweetened condensed milk) instead of the normal white sugar that my mom normally adds, because I love sweet things. The leche condesada made the arroz con leche sweeter but not to an unbearable degree.
- 1 ½ cups of white rice
- 2 cups water
- 2 cups milk
- 1 can of leche condesada
- 1 can of leche evaporada
- 1 or 2 sticks of cinnamon
- A pinch of cloves
1.Wash the rice and set aside.
2.In a medium or large pot set to medium-high heat, boil cinnamon sticks, cloves, rice and water. Reduce heat to simmer and cook the rice for about 15 to 20 minutes.
3. Add the milk, leche condesada and leche evaporada. Stir everything together cook for another 15 to 20 minutes, stirring occasionally.
4. Raise the heat to medium-high and cook for another 5 or so minutes or until the rice has the consistency you desire.
5.Serve warm or refrigerate for 2 hours and serve cold.
6.Garnish with any toppings you want.