Arroz con Leche Venezolano
A comforting and creamy Venezuelan rice pudding, infused with cinnamon and sweetened to perfection. Best served chilled with a dusting of cinnamon.
🧂 Ingredients
- 1 cup White Rice(Long-grain white rice is recommended. Rinse thoroughly before use.)
- 4 cups Whole Milk(For a richer, creamier texture.)
- 150g Granulated Sugar(Adjust to your sweetness preference. Can be substituted with condensed milk for extra creaminess (see variations).)
- 2 Cinnamon Sticks(For infusing flavor into the pudding.)
- 2 cups Water(To pre-cook the rice and prevent it from sticking.)
- 1 teaspoon Ground Cinnamon(For topping, or to taste.)
👨🍳 Instructions
- 1
Rinse the rice under cold running water until the water runs clear. This removes excess starch and prevents clumping.
⏱️ 2 minutes - 2
In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 10-12 minutes, or until most of the water is absorbed and the rice is partially cooked. Stir occasionally to prevent sticking.
⏱️ 15 minutes - 3
Add the 4 cups of milk and the 2 cinnamon sticks to the saucepan with the partially cooked rice. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching or sticking to the bottom of the pot.
⏱️ 5 minutes - 4
Reduce the heat to low and continue to simmer, uncovered, stirring very frequently (every few minutes). Cook for approximately 30-35 minutes, or until the rice is tender and the mixture has thickened to a creamy, pudding-like consistency. The pudding will continue to thicken as it cools.
⏱️ 35 minutes - 5
Stir in the granulated sugar until fully dissolved. Continue to cook for another 5 minutes, stirring constantly, until the sugar is incorporated and the pudding reaches your desired creamy texture.
⏱️ 5 minutes - 6
Remove the saucepan from the heat. Discard the cinnamon sticks. Let the arroz con leche cool slightly at room temperature for about 15-20 minutes.
⏱️ 20 minutes - 7
Transfer the arroz con leche to individual serving bowls or a larger serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
⏱️ 2 hours (minimum chilling time) - 8
Before serving, sprinkle the top of each portion with ground cinnamon to taste.
⏱️ 1 minute
💡 Pro Tips
- ✓For an extra creamy texture, use whole milk and stir frequently during cooking.
- ✓Chilling is essential for the best flavor and texture. The pudding will thicken considerably as it cools.
- ✓This is a classic, comforting dessert enjoyed in many Venezuelan households.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of raisins during step 4 for a fruity twist.
- For an even richer and sweeter dessert, replace some or all of the granulated sugar with sweetened condensed milk, adding it in step 5 and adjusting sweetness to your liking.