Rating: 4.43 stars
69 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

325 calories; protein 8g; carbohydrates 59.4g; fat 6.4g; cholesterol 23.2mg; sodium 148mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 4 stars
03/19/2010
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 stick and some whole cloves. When the rice was done cooking I put a strainer over the pot and poured the milk in. I added 3-5oz cans of evaporated milk instead of 12oz and added only 3/4 of the can of condensed milk. I sprinkled in more ground cinnamon and nutmeg too. The vanilla and salt I added as the recipe states. I only let it simmer for about 5 minutes because we like a lot of liquid with the rice. Read More
(82)

Most helpful critical review

Rating: 2 stars
06/01/2009
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 a bit too sweet for my taste. I'll share my beloved mother s recipe for those who prefer a mildly sweet rice dessert. Read More
(60)
69 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/19/2010
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 stick and some whole cloves. When the rice was done cooking I put a strainer over the pot and poured the milk in. I added 3-5oz cans of evaporated milk instead of 12oz and added only 3/4 of the can of condensed milk. I sprinkled in more ground cinnamon and nutmeg too. The vanilla and salt I added as the recipe states. I only let it simmer for about 5 minutes because we like a lot of liquid with the rice. Read More
(82)
Rating: 2 stars
06/01/2009
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 a bit too sweet for my taste. I'll share my beloved mother s recipe for those who prefer a mildly sweet rice dessert. Read More
(60)
Rating: 5 stars
07/24/2007
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++ Read More
(35)
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Rating: 5 stars
02/11/2008
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 regarding condensed milk. Use it (one can should be enough)! Rich and sweet is what rice pudding should be. Read More
(26)
Rating: 4 stars
11/10/2007
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 have found. Read More
(23)
Rating: 5 stars
10/04/2008
Like all other cooks we change what we may. I replaced cloves for the anise seeds. Great recipe will make many more times. Read More
(13)
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Rating: 4 stars
08/28/2009
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 half of the sweetened condensed milk instead of the whole can. Glad i had a taste of cuban arroz con leche it was good. Read More
(12)
Rating: 5 stars
04/08/2008
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 sure if that's why it came out extra sweet but still delicious. Thanks!! Read More
(12)
Rating: 5 stars
09/01/2007
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 turned out great. Yummy!! Read More
(11)