Arroz con leche

  • 190g long-grain white rice
  • 2 cinnamon sticks
  • 6g lemon zest
  • 3 whole cloves
  • 900ml water
  • 1 egg
  • 700ml whole milk
  • 1 tin sweetened condensed milk (340g)
  • 15ml vanilla essence
  • 75g sultanas, optional
1) Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hr.

2) After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 mins), lower the heat to medium and cook for 10 to 12 mins or until water is almost evaporated.

3) While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla essence and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 mins.

4) Let cool uncovered.

Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.

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