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Arroz con Leche

Rated as 4.39 out of 5 Stars

"This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair."
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Ingredients

50 m servings 325 cals
Original recipe yields 10 servings

Directions

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  1. Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
  2. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
  3. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
  4. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

Nutrition Facts


Per Serving: 325 calories; 6.4 g fat; 59.4 g carbohydrates; 8 g protein; 23 mg cholesterol; 148 mg sodium. Full nutrition

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Reviews

Read all reviews 49
  1. 62 Ratings

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Most helpful positive review

This recipe is 5 stars with my modifications. I'm used to the Mexican version so I had to change just a few things. I left out the lime and anise and simmered 1 cup of milk with a cinnamon sti...

Most helpful critical review

I grew up with this dish. So I had great expectations. I followed this recipe to a tee. Don’t know if there is a difference between the Cuban version and the Mexican version but this dish was...

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This recipe is 5 stars with my modifications. I'm used to the Mexican version so I had to change just a few things. I left out the lime and anise and simmered 1 cup of milk with a cinnamon sti...

I grew up with this dish. So I had great expectations. I followed this recipe to a tee. Don’t know if there is a difference between the Cuban version and the Mexican version but this dish was...

EXCELLENT! Just like my grandmother use to make. I am also Cuban, and I have been searching for an "Arroz con Leche" recipe like this one for a very long time. A++

Absolutely delicious. I like my rice pudding thick, so I reduced it a little more than normal. Don't worry if it looks too watery at first, the rice will soak it all up. As for the comment re...

I thought this was really good, though I next time I will used more condensed milk for a creamier, sweeter pudding. I am Cuban and grew up on incredible arroz con leche and this is the closest I...

Like all other cooks, we change what we may. I replaced cloves for the anise seeds. Great recipe, will make many more times.

Iam mexican american so i grew up with my grandmas mexican version of arroz con leche, hers has more milk in it and is less sweet. I made this and for me it was way to sweet next time im a add h...

I made this last night and it is delicious. Its sweeter than what I'm used to so i might used a little less condensed milk next time. I used long grain rice instead of short grain so I'm not su...

Mmmm... Que RICO!!! This rice pudding was creamy, delicious, and simple. I omitted the lemon and anise because I didn't have any. I also swapped evaporated milk for regular milk and it still tu...