I absolutely love this creamy dessert and I am always making different variations of my classic recipe.
My grandmother, my aunts and my mother each have their own recipe and each one is a little different. My grandmother, for example, used to add diced white cheese, butter and powdered milk to hers. One of my aunts added evaporated milk and heavy cream to her recipe.
However, the one that stood out every time, was my grandmother’s. It was a dreamy rice pudding, creamy, with a perfect balance of flavors.
Today I want to share another arroz con leche variation I made the other day using one of my favorite ingredients, Arequipe, or Dulce de Leche. It was sweet, creamy and delicious!
- 1 cup long-grain white rice, washed
- 2 cinnamon sticks
- 3 cups water
- 3 cups whole milk
- 1 cup evaporated milk
- Pinch salt
- 1 ½ tablespoons vanilla extract
- 1/4 cup of sugar or more to taste
- 1 (12 oz) can store-bought or homemade arequipe, plus more for serving
- Put the rice, water and cinnamon sticks in a medium pot over medium-high heat.
- Bring to a boil, uncovered, reduce the heat to medium low and cook until the rice is tender, about 25 minutes. Discard the cinnamon sticks.
- Stir in the whole milk, evaporated milk, salt, vanilla, sugar, arequipe. Continue cooking over medium heat about 10 minutes more, stirring often.
- Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
- Transfer the rice pudding to a serving bowl. Drizzle the top of the pudding with arequipe or dulce de leche and serve.