Rice Pudding | Arroz con Leche

November 12, 2014

I know I am late to the winter party because I just barely unpacked my sweaters and scarves from storage bins.  Up until yesterday, the temperature in Southern California reached 90 degrees.  Yes, 90 degrees.  So I was ecstatic to see the mercury drop enough for me to go digging around for my sweaters.

Chilly nights in Southern California can be tricky.  Because I live near the beach, the cool peaks right when the sun begins to set then the marine layer moves in and somehow warms up the night a bit.  The lingering mist is still cool and pleasant and calls for scarves and comforting sweet treats and coffee runs.

Rice pudding

Nothing says comfort than a warm bowl of arroz con leche.  My mom’s version is the most basic, simple and delicious and it’s my favorite to prepare now that the cool weather is finally here.  Many versions of arroz con leche call for sweetened condensed milk.  This version’s creaminess comes from whole milk.

Thanksgiving week is near and signifies the beginning of gatherings, gift giving and feasts until everything comes to an end on January 6th for Three King’s Day.  Because there are so many festivities between now and then, desserts with milk abound on our tables throughout the season.
From frothy mexican chocolate to tres leches cakes to cool and colorful gelatinas. Milk in desserts is all around us during posadas, potlucks, and New Year celebrations.

To get the family and children familiar with the many desserts milk can be part of this holiday season, below is a fun bilingual coloring page kids can either color or cut out.  It’s  a perfect way to keep entertained during family gatherings during upcoming celebrations and posadas.

For more great tips and recipes on how to incorporate milk in your lifestyle visit gotmilk.com or follow them on Facebook.

Rice Pudding | Arroz con Leche
Serves 4

1 cup long grain rice
5 cups water, divided
1 4-inch cinnamon stick
3 whole cloves
2 cups milk
1 cup evaporated milk
1/2 cup sugar
powdered cinnamon for garnish

Soak rice in 2 cups water for 20 minutes. Drain.

In a large saucepan, place 3 cups water and cinnamon stick and cloves over medium heat. Bring to boil and add rice. Continue to boil until most water has been absorbed and rice is tender but not dry.

Add milks and decrease heat to medium low and stir until mixture begins to simmer.  Add sugar and continue to stir for 5 minutes.  Remove from heat and let cool.  Mixture will thicken.  Serve and garnish with powdered cinnamon.

  • Ivette Serrano
    April 17, 2017 at 1:07 pm

    If you don’t have whole cloves, can you use cloves spice? If so how much?

    • Ericka Sanchez
      April 18, 2017 at 9:04 am

      Hi Ivette!
      Yes, you can use ground cloves. Just a pinch, about 1/8 teaspoon. Enjoy!

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