📝 About This Recipe
This luxurious Arroz con Leche is a soul-warming staple across the Caribbean, celebrated for its velvety texture and aromatic depth. Infused with a fragrant bouquet of cinnamon, star anise, and cloves, our version incorporates rich coconut milk for a tropical twist that pays homage to the islands. It is a comforting masterpiece that balances the sweetness of condensed milk with a bright hint of lime zest, making it the ultimate finish to any festive meal.
🥗 Ingredients
The Rice Base
- 1 cup Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 cups Water
- 2 pieces Cinnamon stick (Ceylon or Mexican Canela preferred)
- 1 whole Star anise
- 3 pieces Whole cloves
- 1/2 teaspoon Salt (fine sea salt)
- 1 strip Lime peel (about 2 inches long, avoid the white pith)
The Creamy Fusion
- 2 cups Whole milk (room temperature)
- 1 can Full-fat coconut milk (13.5 oz)
- 1 can Sweetened condensed milk (14 oz)
- 1/2 cup Evaporated milk (for extra richness)
- 1 tablespoon Vanilla extract (pure extract)
Garnish and Finish
- 1 teaspoon Ground cinnamon (for dusting)
- 1/4 cup Golden raisins (optional, soaked in warm water)
- 2 tablespoons Toasted shredded coconut (for texture)
- 1/2 teaspoon Fresh lime zest (finely grated)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan or caldero, combine the rinsed rice, 2 cups of water, cinnamon sticks, star anise, cloves, salt, and the strip of lime peel.
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2
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low.
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3
Cover the pot tightly and simmer for about 15 minutes, or until the water is almost entirely absorbed and the rice is tender but not mushy.
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4
While the rice cooks, whisk together the whole milk, coconut milk, and evaporated milk in a separate bowl to ensure a smooth blend.
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5
Once the rice is ready, remove and discard the cinnamon sticks, star anise, cloves, and lime peel strip.
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6
Pour the mixed milks into the rice. Increase the heat slightly to medium-low and bring to a gentle simmer, stirring frequently with a wooden spoon to prevent sticking.
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7
Cook uncovered for 15-20 minutes. Stir often; the rice will release its starches, creating a naturally thick and creamy consistency.
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8
Slowly pour in the sweetened condensed milk while stirring constantly. Continue to cook for another 5-10 minutes.
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9
Add the raisins at this stage if you are using them, allowing them to plump up in the warm liquid.
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10
Remove the pot from the heat when the mixture is still slightly more liquid than your desired final result, as it will thicken significantly as it cools.
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11
Stir in the vanilla extract and the fresh lime zest to brighten the flavors.
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12
Transfer the Arroz con Leche to a large serving bowl or individual ramekins. Let it sit for 10 minutes before serving warm, or refrigerate for at least 2 hours if you prefer it cold.
💡 Chef's Tips
Always rinse your rice to remove excess surface starch; this prevents the pudding from becoming gummy rather than creamy. Do not leave the pot unattended once you add the milks, as the sugars can scorch the bottom of the pan very quickly. If the pudding becomes too thick after refrigerating, simply stir in a splash of warm milk or coconut milk to loosen it up. For an adult twist, soak your raisins in dark Caribbean rum for 30 minutes before adding them to the pot. Ensure you use a heavy-bottomed pot (like a Dutch oven) to distribute heat evenly and prevent burning.
🍽️ Serving Suggestions
Serve warm in small ceramic bowls with a generous dusting of freshly ground cinnamon. Top with a dollop of whipped cream and a sprinkle of toasted coconut flakes for added crunch. Pair with a small glass of aged dark rum or a hot cup of Caribbean ginger tea. Garnish with fresh mango slices or passion fruit pulp for a vibrant tropical contrast. Serve alongside 'Tortitas de Moron' or shortbread cookies for a delightful texture pairing.