Arroz Con Leche Recipe

I have this fascination for all things rice pudding and this version is inspired by the very first rice pudding I enjoyed in Costa Rica. I added star anise and cranberries and it is deliciously creamy!

Course Breakfast, Dessert

Cuisine Mexican

Keyword almond milk, rice, soy milk

Diet vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 439

Author Simone

Ingredients

150 grams pandan rice
2 cinnamon sticks
1 star anis
1/4 tsp salt
500 ml water
750 ml almond milk
100 gram dried cranberries
125 gr sugar
ground cinnamon as garnish

Metric - Us customary

Instructions

Combine the rice, cinnamon sticks, star anise, salt, and water in a medium saucepan with a heavy bottom. Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for approximately 15 minutes, or until most of the water has been absorbed.
Pour in the almond milk and bring the mixture back to a gentle simmer. Stir in the sugar and dried cranberries.
Continue cooking uncovered for another 10-15 minutes, stirring regularly to prevent sticking. Check that the rice is tender. If the pudding becomes too thick before the rice is fully cooked, add a little more milk and continue simmering.
Remove the saucepan from the heat and discard the cinnamon sticks and star anise. Let the pudding cool slightly. It will continue to thicken as it cools.
Divide the arroz con leche among four serving bowls and sprinkle with ground cinnamon. Serve warm or chilled.

Notes

Less or more sweet: Start with ½ to ⅔ cup (100-135 g) sugar and adjust to taste.

Extra creamy: Use whole milk instead of almond milk.

Make ahead: The pudding thickens considerably in the refrigerator. Stir in a splash of milk before serving if needed.

Rice substitutions: Short-grain rice will produce a creamier texture, but may require additional milk or a longer cooking time.

Nutrition