Arroz con Leche Salvadoreño
A creamy and comforting rice pudding, slowly simmered with milk, sugar, cinnamon, and vanilla. This version often includes a hint of citrus zest for brightness.
🧂 Ingredients
- 1 cup White rice(long-grain, rinsed)
- 2 cups Water
- 4 cups Milk(whole milk recommended)
- 1 cup Granulated sugar(adjust to taste)
- 2 pieces Cinnamon sticks
- 1 tsp Lemon zest(from 1 lemon)
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- Ground cinnamon(for garnish)
👨🍳 Instructions
- 1
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, or until water is absorbed.
- 2
Add the milk, sugar, cinnamon sticks, lemon zest, and salt to the saucepan with the rice. Stir well.
- 3
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
💡 Tip: Scrape the bottom of the pot regularly. - 4
Continue to simmer, uncovered, for about 30-35 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
⏱️ 30-35 minutes - 5
Remove from heat. Stir in the vanilla extract. Discard the cinnamon sticks and lemon zest pieces.
- 6
Ladle the arroz con leche into individual serving bowls. Let it cool slightly before serving, or chill for a cold dessert. Garnish with ground cinnamon.
💡 Pro Tips
- ✓Rinsing the rice helps remove excess starch, leading to a creamier pudding.
- ✓Stirring frequently is crucial to prevent the rice from sticking to the bottom of the pot and burning.
- ✓The pudding will thicken further as it cools.
🔄 Variations
- Add a pinch of nutmeg along with the cinnamon.
- Stir in some raisins during the last 10 minutes of simmering.
- For a richer flavor, use evaporated milk or a combination of milk and half-and-half.