Quirky Foodster

Desserts

Arroz con Leche Cubano

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Ingredients

  • - 200 g (1 cup) Long-grain white rice
  • - 500 ml (2 cups) Water
  • - 750 ml (3 cups) Whole milk
  • - 150 g (3/4 cup) Granulated sugar
  • - 1 Cinnamon stick
  • - 1 piece Lime or lemon peel (a few strips)
  • - 0.5 tsp Ground cinnamon (for garnish)
  • - 1 pinch Pinch of fine sea salt

Method

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. In a medium saucepan, combine the rice and water, and bring to a boil.
  3. Reduce to a simmer and cook covered for 12 minutes until the water is mostly absorbed.
  4. Add the milk, sugar, cinnamon stick, citrus peel and salt, and stir well.
  5. Simmer uncovered over low heat, stirring frequently, for 30-35 minutes until thick and creamy.
  6. Remove the cinnamon stick and citrus peel before serving.
  7. Spoon into bowls and dust with ground cinnamon.

Introduction: Arroz con Leche is a fragrant rice pudding simmered slowly with milk, cinnamon and citrus peel until creamy, a
dessert brought from Spain that became a staple of Cuban home cooking.

Cultural Background: Arroz con Leche is a fragrant rice pudding simmered slowly with milk, cinnamon and citrus peel until creamy, a
dessert brought from Spain that became a staple of Cuban home cooking. It is typically the dessert of choice for
weeknight family dinners, valued for using simple pantry ingredients into a comforting, lightly spiced sweet.

Tips: Stir frequently during the final simmer to prevent the rice from sticking and scorching on the bottom. The pudding will continue to thicken as it cools, so remove from the heat while still slightly loose.

Variations: A version made with coconut milk replacing some of the whole milk is popular in eastern Cuba. A handful of raisins added during the final simmer is a common family variation. Substitute a plant-based milk such as oat or coconut milk for a vegan version; texture will vary slightly.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop with a splash of milk to loosen the texture, stirring often.

Nutrition: Per serving: 260 kcal, 6g protein, 48g carbohydrates, 5g fat, 0.5g fibre, 90mg sodium.

FAQs

Q: Can I use a rice cooker for this?
A: The stovetop method gives better control over the creamy consistency, though a rice cooker can par-cook the rice before finishing the milk stage in a saucepan.

Q: Why is my pudding too thin?
A: Simmer for longer, uncovered, stirring frequently, as the pudding relies on gradual milk reduction to thicken.