I’m back this week with a delicious Arroz con Leche (aka Rice Pudding) that is simple to make and 100 times better than anything you’ll find in the dairy case at the grocery store.
I used a short grain rice to make this version of arroz con leche but there’s no hard and fast rule about it. I’ve had it made with long grain rice as well as with jasmine rice (and rosewater, which was interesting). Use whatever you have in the pantry but keep in mind you may have to make adjustments to the recipe. With a little trial and error you’ll be able to serve your ideal rice pudding on a regular basis.
The recipe comes from one of those compilation cookbooks sold by schools and churches. It’s the only cookbook I have with me in Spain. There are plenty of cookbooks on my Kindle and all of my loose recipes were scanned “to the Cloud” two summers ago. This type of cookbook is invaluable for preserving regional recipes that might otherwise be lost.
Ingredients
- 1/2 cup uncooked rice or 1 cup cooked rice
- 4 cups milk (2 cups if using cooked rice)
- 3 tablespoons butter
- 3 eggs
- 1/2 - 3/4 cups sugar
- 1 teaspoon vanilla
- pinch of salt
- cinnamon
- raisins optional
Instructions
- Preheat oven to 350° F/ 180°C. Prepare an 8" square pan or 6 small ramekins by spreading the sides with butter.
- Cook the rice in 2 cups milk.
- (If using cooked rice, reheat, using 1/2 cup of milk to loosen)
- Stir in butter and allow to melt.
- In a separate bowl beat together the eggs, sugar, salt and the rest of the milk. Add the raisins if using.
- Add to the hot rice and butter. Mix well and pour into the pan or ramekins. Sprinkle with cinnamon.
- Bake until set (anywhere from 20 to 50 minutes depending on the container).
Quesions: 1) the 8″ pan do you fill it with water than put the bowls in to bake?
2) uncook rice with 2 cups of milk than cook is it okay to wash rice.before cooking?
I am just starting to learn to cook . Really excited to make the corn pudding and this rice pudding. Thank you your recipes are simple.
You bake the arroz con leche in the 8″ square pan or you can put it in individual ramekins. Sorry for the confusion. I’ll clarify the recipe.
When using uncooked rice, feel free to wash it.
Good luck!
I love rice pudding, but never make it because of the ‘scary’ rice cooking part! My ma’s a pro at it though – so I think I’ll just nab some of her cooked rice and use it for this! Love the cute bowls too 😉
Rice pudding is the ultimate comfort food. My grandmother used to make it with raisins. This sounds delicious.