Arroz con Leche (Rice Pudding)

    Arroz Con Leche
    A Chica Bakes

    The cinnamon and condensed milk in this rice pudding give it a distinctly Latino flavor.  And the creamy and tender texture make it comfort in a bowl.

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    Recipe Tabs

    Ingredients
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    1
    cup
    whole milk
    1
    12-ounce can evaporated milk
    7
    ounces
    (half can) sweetened condensed milk
    1
    cup
    long grain white rice
    2
    cinnamon sticks
    1/4
    cup
    granulated sugar
    1
    teaspoon
    vanilla extract
    *
    2-inch long piece of lime zest
    Directions
    Step 1
    In a medium bowl, whisk whole milk, evaporated milk and condensed milk to combine and set aside.
    Step 2
    In a medium saucepan, bring rice, cinnamon sticks and 1 ½ cups of water to boil over medium heat. Reduce the heat to a simmer and continue to cook, uncovered, until the water has almost completely evaporated, about 10 minutes.
    Step 3
    Stir in the cream mixture, sugar and vanilla and bring back to a boil.
    Step 4
    Reduce the heat to a simmer and add lime zest. Stir every 2-3 minutes, to keep the mixture from scorching and sticking to the pan, for 40-50 minutes, until thick but still creamy.
    Step 5
    Remove from the heat and discard the cinnamon sticks and lime zest. Let the pudding rest for 10 minutes.
    Step 6
    Spoon into serving bowls and serve warm.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
    0
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    70 mins
    Prep Time: 
    20 mins
    Cook Time: 
    50 mins
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    The base number of servings for this recipe is 6
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