Arroz Con Leche - Rice Pudding

9
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"On a trip to Costa Rica we were served this yummy rice pudding. Love the raisins!"

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (263 g)
  • Calories 228.5
  • Total Fat - 8.3 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 24 mg
  • Sodium - 322.3 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 17.7 g
  • Protein - 10.5 g
  • Calcium - 283.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Bring uncooked rice, 1/2 cup water, 4 cups milk, evaporated milk, vanilla extract, cinnamon and nutmeg to a boil in a medium saucepan over high heat. Stir occasionally to avoid scorching. Let boil for 5 minutes.

Step 2

Add sweetened condensed milk and simmer over low heat.

Step 3

Stir in two cups milk in small portions. Milk should barely simmer with bubbles breaking only outside edge of the surface.

Step 4

Stir until mixture thickens.

Step 5

Add raisins and cook for 10 more minutes. Serve chilled or at room temperature.

Step 6

Garnish with a dusting of ground cinnamon

Tips & Variations


No special items needed.

ForeverMama

I found this recipe easy to make and resulted in a nice and creamy pudding. We did enjoy it, but found the nutmeg to overwhelm the dish. Next time, I will reduce the nutmeg. Thank you Linky for sharing. Made it for Pick Me Tag.

review by:
(20 Mar 2019)

MamiJ

This took a while to make, butthead results are delicious. The condensed milk adds a caramel flavor and color to the rice. I used dried cranberries instead of the raisins because my children don't like them, and they worked very nicely. Thanks! Made for CQ '17.

review by:
(1 Sep 2017)