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Arroz Con Leche
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Chef Eddy Recipe
Arroz Con Leche
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This rich and sweet rice pudding recipe is popular in many Latin cultures, especially Mexico and Cuba. Rice and milk are sweetened with cinnamon, vanilla and sugar for a pudding dessert that is the ultimate in comfort food.

Prep time
Bake/Cook time
0:20 to 0:25
8 servings
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Arroz Con Leche
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:20 to 0:25
Yield :
8 servings


  • 1 cup rice (short grain such as Arborio)
  • 2 cups water
  • Milk (about 3 cups)
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Zest of 1 lime (no white bitter part)
  • 2 cinnamon sticks
  • 2 tablespoons butter
  • 1/2 cup milk or half and half


  1. Bring rice and water in a saucepan to a boil. Turn to low simmer and cover with lid. Cook without stirring on low until rice is tender, about 20-25 minutes.
  2. Remove from heat and measure rice in a measuring cup. Transfer rice to pan and add equal amount of milk (as rice). Add sugar, vanilla extract, salt, lime zest and cinnamon sticks.
  3. Stir to boil and turn to simmer. Stir frequently to prevent burning. Cook until mixture rice has thickened and is creamy. Remove from heat.
  4. Add butter and additional milk or half and half.
  5. Serve warm or cold. If desired stir in additional half and half to obtain desired creamy texture.
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