Arroz en Leche Salvadoreño
A creamy and comforting Salvadoran-style rice pudding, rich with cinnamon and citrus zest. This recipe yields a wonderfully smooth and satisfying dessert, perfect served warm or chilled.
🧂 Ingredients
- 1 cup Arborio rice(Arborio rice is preferred for its creamy texture, but medium-grain rice can be substituted.)
- 2 cups Water
- 4 cups Whole milk(Whole milk provides the best richness, but 2% can be used.)
- 3/4 cup Granulated sugar(Adjust to taste. You can also use a combination of granulated sugar and condensed milk for extra creaminess.)
- 2 Cinnamon sticks(Use whole cinnamon sticks for infusing flavor.)
- 1 tsp Lemon zest(Zest from about half a medium lemon. Ensure you only get the yellow part, avoiding the bitter white pith.)
- 1 tsp Vanilla extract
- 1/4 tsp Salt(Enhances the sweetness and overall flavor.)
- for garnish Ground cinnamon(Optional, for dusting before serving.)
👨🍳 Instructions
- 1
In a heavy-bottomed medium saucepan, combine the Arborio rice and 2 cups of water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and let it simmer for 10 minutes. The goal is for the rice to absorb most of the water, becoming partially tender.
- 2
After 10 minutes, uncover the saucepan and add the 4 cups of milk, granulated sugar, 2 cinnamon sticks, and 1 teaspoon of lemon zest. Stir everything together thoroughly to ensure the sugar begins to dissolve and the ingredients are well combined.
- 3
Place the saucepan back on the stove over medium-low heat. Bring the mixture to a very gentle simmer, watching carefully to prevent it from boiling over. Cook, stirring frequently (every 2-3 minutes), for 30-35 minutes. The rice should become tender, and the pudding will gradually thicken to a creamy, luscious consistency. The stirring is crucial to prevent the rice from sticking to the bottom and to ensure even cooking and a smooth texture.
- 4
Once the rice is tender and the pudding has reached your desired thickness (it will thicken further as it cools), remove the saucepan from the heat. Carefully fish out and discard the cinnamon sticks. Stir in the 1 teaspoon of vanilla extract and 1/4 teaspoon of salt until fully incorporated. Taste and adjust sweetness if necessary.
- 5
Ladle the Arroz en Leche into serving bowls. It can be enjoyed immediately while warm, or chilled in the refrigerator for at least 2 hours for a firmer set. Before serving, dust with ground cinnamon, if desired, for an aromatic finish.
💡 Pro Tips
- ✓Stirring frequently is key to achieving a creamy texture and preventing the rice from sticking to the bottom of the pot. Aim to stir at least every 2-3 minutes during the simmering stage.
- ✓Adjust the sugar to your preference. For extra richness and a smoother mouthfeel, consider adding 1/4 cup of sweetened condensed milk along with the granulated sugar.
- ✓For an even smoother consistency, you can carefully remove about 1 cup of the cooked rice pudding, blend it until smooth using an immersion blender or regular blender, and then stir it back into the main pot. Be cautious when blending hot liquids.
- ✓The pudding will thicken as it cools. If it becomes too thick, you can thin it out with a splash of milk when reheating or before serving chilled.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1/2 cup of raisins during the last 10 minutes of cooking for a touch of sweetness and chewiness.
- Incorporate 1/4 cup of evaporated milk along with the whole milk for a richer, more decadent flavor.
- Substitute orange zest for lemon zest for a different, complementary citrus note.
- Add a pinch of nutmeg or cardamom along with the cinnamon for added spice complexity.