Arroz Con Leche (Rice Pudding) (Save This One)

Arroz Con Leche (Rice Pudding) (Save This One)

8 reviews, 4.1 star(s). 75% would make again

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1 c White rice
2 qt Whole Milk
8 Cinnamon sticks; (up to 10)
7 Strips lemon peel
3/4 c Sugar; (according to taste)
Cinnamon; and nutmeg, to taste

Original recipe makes 8



Todays Helping of Chicken Soup for the Soul... Arroz con Leche I still remember the sweet aroma of cinnamon, sugar, rice and milk filling the rooms of her tiny house. As a small child there was nothing much better than eating a bowl of her hot rice pudding straight from the stove. My brother, sister and I would gobble our first servings then beg for seconds. Grandmothers laughter would fill the kitchen as she happily refilled our bowls. Today, relatives on my fathers side gather each December in her memory. We lay out a huge spread of traditional family foods, rolls, cheeses, hams, salads, olives and garlic butter. But none taste quite as good as they did when Grandma made them. As dessert time approaches, everyone whispers, "Did Aunt Juanita make the Arroz con Leche?" Aunt Juanita is the oldest of my grandmothers five daughters and one son. She likes to keep whether or not she has made the rice pudding a mystery - when she feels ready she ceremoniously brings out the Arroz con Leche. She carefully dishes out small portions - making sure everyone gets their fair share. Fortunately, her Arroz con Leche always tastes just the way "Grandma used to make it." Over the years I have come to realize that the secret ingredients my grandmother, Maria Encarnacion Navarro Cortez, always included in everything she made were huge doses of laughter and love. Those are the elements none of us will ever forget. My brother, sister and I figured out that in order to get bigger portions of Arroz con Leche we needed to learn to make it for ourselves. I know you will appreciate our passion for it as soon as you taste your first spoonful! Here is Aunt Juanitas recipe from Grandma Cortez. It takes time, patience and a lot of love. 1. In a large non-stick pot, heat the whole milk, white rice, lemon peel and cinnamon sticks. Bring to a boil over medium heat, stirring frequently. Turn down heat to low setting and cook for approximately 25 minutes, stirring occasionally. Test a grain of the rice to see if it is almost soft; if not, continue to cook until soft. 2. Stir in sugar and bring to a boil over medium heat, stirring frequently. Place over a low setting and cook very slowly for approximately 30 more minutes, stirring often. Cook until thick - not too soupy and not too dry. 3. Transfer to a 2-quart serving bowl. Sprinkle with cinnamon and nutmeg. Allow to cool - it will set like a pudding. Tastes delicious chilled or warm from the stove. Enjoy! By Rosemarie Cortez from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to EAT-L Digest by on Mar 07, 1998

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Arroz con Leche

Calories Per Serving: 871 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Ive never heard of adding lemon strips peel???? I do it different add the whole gallon of milk put 2 cinnamon sticks let it boil then add 1 cup of rice depending on the pot you use add sugar you have to give a taste if thats ok or add more or not keep stiring it until the rice is smooth idk my mom taught me like that of coarse theres cinnamon powder too if you wana add
gueritachels 1y ago

my mother used to make this for me when I was sick. I'm glad I can make it for myself now
ashleybrant 2y ago

bubsky 3y ago

Made this for the first time and it came out DELICIOUS!!! My hubby is really picky about what he eats and he loved this recipe! Next time I will add raisins...
Babycakumms 4y ago

It was pretty easy to follow, the results came out great ;)
kayramartinez 4y ago

Great recipe but hard to find with the story before it
Thatjulie17 4y ago

Yes! This was my mum's recipe too. Yum yum yum
peachme 4y ago

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