Desserts

Arroz con Leche Salvadoreño

The Quirky Foodster Team

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Ingredients

200g (1 cup) white rice
1 litre (4 cups) whole milk
500ml (2 cups) water
1 cinnamon stick
Zest of 1 lime
150g (3/4 cup) sugar
1/2 tsp vanilla extract
Ground cinnamon, for garnish
Raisins, to serve (optional)

Method

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, cinnamon stick and lime zest. Bring to a boil, then reduce to a simmer and cook for 10 minutes until the water is mostly absorbed.
Stir in the milk and sugar, and continue simmering gently, stirring frequently, for 25-30 minutes until thickened and creamy.
Remove the cinnamon stick, stir in the vanilla extract.
Spoon into bowls, and sprinkle with ground cinnamon and a few raisins if desired.
Serve warm or chilled.

Introduction:

A simple, comforting rice pudding found across Latin America, the Salvadoran version leans on cinnamon and a touch of citrus zest, served warm or chilled as an everyday sweet treat and a fixture at family gatherings..

Cultural Background:

Tips:

Stir often, especially in the final 10 minutes — the pudding can catch and stick to the bottom of the pan as it thickens.

Variations:

Some households add a splash of evaporated or condensed milk for extra richness; coconut milk is used in some coastal versions.

Storage:

Keeps refrigerated in an airtight container for up to 4 days; it will thicken further as it chills.

Reheating:

Reheat gently on the stovetop or in the microwave, stirring in a splash of milk to loosen the texture.

Nutrition:

Approx. 260 kcal, 6g protein, 6g fat, 46g carbohydrates, 1g fibre per serving.

FAQs:

Q: Can I make this dairy-free?
A: Substitute a plant-based milk such as oat or coconut milk, adjusting sugar to taste.

Q: Why add lime zest?
A: It's a distinctly Salvadoran touch that adds a subtle brightness against the sweetness and cinnamon.