Arroz con Leche
Arroz con Leche
Ingredients
- 1 cup rice
- 1 cinnamon stick
- 1 star anise, whole
- 3 cloves, whole
- 2 cups water
- 1 pinch salt
- 1 can evaporated milk
- 1 can condensed milk
- 2 quarts whole milk
- 2 egg yolks
- 1/4 cup whole milk, for tempering
- 1 tablespoon vanilla extract
- as needed ground cinnamon, for garnish
Instructions
- 1
In a heavy-bottomed pot, combine the rice, cinnamon stick, whole star anise, and whole cloves. Toast over medium heat for about 5 minutes, stirring continuously, until the rice grains are lightly golden brown and fragrant.
⏱️ 5 min
- 2
Add 2 cups of water and a pinch of salt to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the water is almost completely absorbed by the rice, about 10-12 minutes.
⏱️ 12 min
- 3
Pour in the evaporated milk, condensed milk, and 2 quarts of whole milk into the pot with the rice.
⏱️ 2 min
- 4
Stir all ingredients together thoroughly. Bring the mixture to a gentle simmer over medium-low heat. Cook for approximately 20 minutes, stirring occasionally to prevent sticking, until the rice becomes tender and the mixture begins to thicken slightly.
⏱️ 20 min
- 5
While the rice is simmering, prepare the egg tempering mixture. In a separate medium bowl, whisk together the 2 egg yolks with 1/4 cup of whole milk until well combined and smooth.
⏱️ 3 min
- 6
To temper the egg mixture, slowly add one ladleful (about 1/2 cup) of the hot rice pudding mixture from the pot to the egg yolk mixture, whisking constantly and vigorously. This gradually raises the temperature of the eggs without scrambling them. Repeat with one more ladleful of the hot rice pudding.
⏱️ 3 min
- 7
Pour the tempered egg mixture back into the main pot with the rice pudding. Stir constantly over medium-low heat for another 5 minutes, or until the pudding thickens to your desired consistency. It should coat the back of a spoon.
⏱️ 5 min
- 8
Remove the pot from the heat. Stir in the vanilla extract. Remove and discard the cinnamon stick, star anise, and cloves. Allow the arroz con leche to cool slightly in the pot before transferring it to individual serving dishes or a large serving bowl.
⏱️ 5 min
- 9
Garnish generously with ground cinnamon just before serving. Arroz con leche can be served warm or chilled.
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Leche
- 1 cup rice
- 1 cinnamon stick
- 1 star anise, whole
- 3 cloves, whole
- 2 cups water
- 1 pinch salt
- 1 can evaporated milk
- 1 can condensed milk
- 2 quarts whole milk
- 2 egg yolks
- 1/4 cup whole milk, for tempering
- 1 tablespoon vanilla extract
- as needed ground cinnamon, for garnish
Instructions
- 1
In a heavy-bottomed pot, combine the rice, cinnamon stick, whole star anise, and whole cloves. Toast over medium heat for about 5 minutes, stirring continuously, until the rice grains are lightly golden brown and fragrant.
⏱️ 5 min - 2
Add 2 cups of water and a pinch of salt to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the water is almost completely absorbed by the rice, about 10-12 minutes.
⏱️ 12 min - 3
Pour in the evaporated milk, condensed milk, and 2 quarts of whole milk into the pot with the rice.
⏱️ 2 min - 4
Stir all ingredients together thoroughly. Bring the mixture to a gentle simmer over medium-low heat. Cook for approximately 20 minutes, stirring occasionally to prevent sticking, until the rice becomes tender and the mixture begins to thicken slightly.
⏱️ 20 min - 5
While the rice is simmering, prepare the egg tempering mixture. In a separate medium bowl, whisk together the 2 egg yolks with 1/4 cup of whole milk until well combined and smooth.
⏱️ 3 min - 6
To temper the egg mixture, slowly add one ladleful (about 1/2 cup) of the hot rice pudding mixture from the pot to the egg yolk mixture, whisking constantly and vigorously. This gradually raises the temperature of the eggs without scrambling them. Repeat with one more ladleful of the hot rice pudding.
⏱️ 3 min - 7
Pour the tempered egg mixture back into the main pot with the rice pudding. Stir constantly over medium-low heat for another 5 minutes, or until the pudding thickens to your desired consistency. It should coat the back of a spoon.
⏱️ 5 min - 8
Remove the pot from the heat. Stir in the vanilla extract. Remove and discard the cinnamon stick, star anise, and cloves. Allow the arroz con leche to cool slightly in the pot before transferring it to individual serving dishes or a large serving bowl.
⏱️ 5 min - 9
Garnish generously with ground cinnamon just before serving. Arroz con leche can be served warm or chilled.