Abuela’s Famous Rice Pudding

By Liliana Moyano for Shine Latina

Arroz con lecheArroz con lecheAbuela used to sing a children's song called Arroz con Leche as she cooked desserts, pastries and her famous rice pudding. The smell of the sweet treat invaded the entire house making it almost impossible not to ask for a sample. And once the pudding was fully cooked, we still had to wait a few hours until it cooled down in the fridge. Finally, we were allowed to try the anticipated dessert after dinner…and it never lasted through the night.

I always thought it was very difficult to make arroz con leche, until I conquered it with my sister Marcela a few weeks ago. There's no way of messing this one up!


Pouring the milkPouring the milkIngredients
(6 servings)
1 cup rice
¾ cup water
1 cup milk
½ cup condensed milk
1 cinnamon stick
½ cup half & half
½ cup raisins

Indulge in this dish after succulent pork chops with cilantro tzatziki

Creamy and sweetDirections
Place the rice in a pot set at low heat. Add the water, and let the rice cook for about 30 minutes or until the water has evaporated. Stir occasionally to avoid the rice sticking to the bottom of the pan. Add the milk and continue stirring, letting the rice absorb it completely. Continue to cook the mixture uncovered at low heat, and then add the condensed milk. Throw in the cinnamon stick, and continue cooking the rice. Once the condensed milk evaporates, add the half & half. At this point the rice should appear puffy and have a creamy texture. Fold in the raisins, and cook for another five minutes. Remove the pot from the stove, letting the rice cool down. Serve, and enjoy at room temperature or store in the refrigerator to serve as a cool.

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