Arroz con Leche Nicaragüense
A comforting and creamy Nicaraguan rice pudding, delicately flavored with cinnamon, cloves, and vanilla. This classic dessert is slow-cooked to achieve a rich texture and infused with aromatic spices.
🧂 Ingredients
- 1 cup Short-grain white rice(Such as Arborio or Calrose rice. Rinsing is crucial to remove excess starch for a creamier texture.)
- 3 cups Water
- 3 cups Whole milk(For a richer pudding, you can use a combination of whole milk and evaporated milk (e.g., 2 cups whole milk + 1 cup evaporated milk).)
- 1 cup Granulated sugar(Adjust to your preferred sweetness. You can also use a mix of granulated and brown sugar for a deeper flavor.)
- 2 Cinnamon sticks(Preferably 3-4 inches long.)
- 3-4 Whole cloves
- 1/2 Vanilla bean(Split lengthwise to expose the seeds, or use 1 teaspoon pure vanilla extract added at the end.)
- for garnish Ground cinnamon(Or a sprinkle of nutmeg.)
👨🍳 Instructions
- 1
Rinse the rice thoroughly under cold running water in a fine-mesh sieve until the water runs completely clear. Drain well. This step is essential for removing excess starch, which prevents the pudding from becoming gummy.
- 2
In a heavy-bottomed, deep saucepan (at least 3-quart capacity), combine the rinsed rice, 3 cups of water, cinnamon sticks, whole cloves, and the split vanilla bean (if using).
💡 Tip: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching. - 3
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer gently for 15-20 minutes, or until the rice is tender and has absorbed most of the water. Stir occasionally to prevent sticking.
- 4
Pour in the 3 cups of whole milk and add the 1 cup of sugar. Stir vigorously until the sugar is completely dissolved and the milk is well incorporated into the rice mixture.
- 5
Continue to simmer over low heat, uncovered, stirring very frequently (every 2-3 minutes) to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. Cook for another 25-35 minutes, or until the pudding has thickened to your desired creamy consistency.
💡 Tip: Be patient during this stage; consistent stirring is key to a smooth, creamy texture without burning. - 6
Remove the saucepan from the heat. Carefully fish out and discard the cinnamon sticks, whole cloves, and vanilla bean pod. If you are using vanilla extract instead of a vanilla bean, stir it in now.
- 7
Serve the arroz con leche warm, or transfer it to a bowl or individual serving dishes and chill in the refrigerator for at least 2 hours before serving. Garnish generously with ground cinnamon just before serving.
💡 Pro Tips
- ✓For an even richer and more decadent flavor, consider adding a can of evaporated milk or sweetened condensed milk along with the whole milk in Step 4.
- ✓Enhance the aroma by adding a strip of orange peel or a pinch of ground cardamom along with the spices in Step 2. Remove the orange peel before serving.
- ✓If you prefer a smoother texture, gently mash some of the cooked rice grains against the side of the pot with your spoon during the final simmering stage (Step 5).
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a delightful textural contrast, stir in 1/2 cup of raisins during the last 10 minutes of simmering (Step 5).
- Create a dairy-free version by substituting the whole milk with unsweetened plant-based milk, such as full-fat coconut milk (from a can for creaminess) or almond milk. Adjust sweetener as needed.