Arroz Con Leche

posted: 06/30/10
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Arroz Con Leche


  • 4 cups/946 ml whole milk
  • 1 cinnamon stick
  • 1/4 whole nutmeg, finely grated
  • 1/2 lemon, zested
  • 1/2 cup/110 g short-grain rice
  • 1/3 cup/75 g sugar
  • 4 tablespoons/50 g butter
  • 3 large egg yolks
  • 1 ripe plantain, peeled and coarsely diced
  • 2 tablespoons/40 g caramel sauce (available in Latin or Mexican markets)


  1. Combine the milk, cinnamon, nutmeg and lemon zest in a heavy-based, medium saucepan over a medium heat and bring to a near-simmer. Strain the milk into a bowl and discard the cinnamon and lemon zest.
  2. Return the milk to the same saucepan and add the rice. Simmer the mixture gently over medium to a medium-to-low heat for about 30 to 35 minutes or until the rice is soft and the mixture is thick, stirring frequently.
  3. Stir in the sugar and butter and remove from the heat. Slowly add the egg yolks one by one, constantly stirring to blend well. Divide the rice among 4 serving bowls.
  4. In a heavy-based, small saucepan combine the plantains and caramel sauce and cook over low heat for about 10 minutes, stirring often, or until the plantains are tender and the sauce thins. Spoon the plantain mixture over the rice pudding and serve.
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