Arroz con Leche
(Rice with Milk) Recipe

Origin: Colombia      Period: Traditional

Ingredients:

300g rice
1l milk
360ml evaporated milk
200g sugar
1 cinnamon stick
80g raisins
75g desiccated coconut

Arroz con Leche
(Rice with Milk) Preparation:

Method:

Wash the rice then add to a pan with a little water. Bring to a simmer and cook for about 30 minutes. Keep topping-up the water as necessary to make certain the rice does not dry out. When the rice is tender add all the remaining ingredients. Return the mixture to a boil.

Mix to combine, lower to a simmer then cook slowly, stirring every now and then to ensure the mixture does not burn. Allow to cook for 20 minutes to ensure the rice is completely cooked and soft. You are aiming for a mixture that's half solid half liquid. If the mix looks like it's becoming too dry add some more milk.

When ready take off the heat then cover and allow to sit for 10 minutes. Remove the cinnamon stick then spoon the dessert into individual glasses (dessert glasses or trifle dishes are good for this).

Read: Recipe Articles and Reviews

More dessert recipes...

More Traditional recipes...

More Rice recipes...

More recipes for Stews...

More recipes for Fruit...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary