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Arroz Con Leche recipe - How to Make Cuban Rice Pudding

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia Martinez


(Comments by Sonia Martinez) It is of course, very easy to do, but a bit time consuming as the rice and milk  have to simmer for about one hour, but the results were very good. The only variation I made from her [Nilla] recipe was that I poured the finished pudding in the blender and made it smooth instead of leaving the rice "bumps". It was silky and delicious!


Prep Time: 10 minutes - Cook Time: 40 minutes - Total Time: 50 minutes



1/2 cup rice (I used jasmine, since it was what I had on hand)
1-1/2 cups water
1 small piece of lemon peel
1 small cinnamon stick
4 cups milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract
Cinnamon powder

The recipe calls for washing the rice (in the old days, you had to pick through the rice and take little bits of trash and pebbles out, then wash it, as it was not clean) but I did not wash it.

Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.

Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon. Serves 8.

Cuban arroz con leche recipe


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