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Close-up of a bowl of arroz con leche with a spoon, with two more bowls, cinnamon sticks, and blue towels in the background.
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Arroz con Leche (Dominican Rice Pudding)

Creamy, cinnamon-scented arroz con leche made the Dominican way, with cloves, a strip of lime peel, evaporated milk, and raisins. Serve it warm or chilled, for Nochebuena or any day you need a little comfort.
Prep Time5 minutes
Cook Time40 minutes
Chill (optional)2 hours
Total Time45 minutes
Course: Dessert
Cuisine: Dominican, Latin
Servings: 8 servings
Calories: 344kcal
Author: Vanessa

Equipment

Ingredients

  • 1 cup long-grain white rice, rinsed and drained
  • 6 cups water
  • 3 cinnamon sticks
  • 20 whole cloves
  • 1 teaspoon salt
  • 3 cups evaporated milk
  • 1 cup sugar
  • ½ teaspoon nutmeg, freshly grated
  • 1 teaspoon vanilla extract
  • 1 strip lime peel, about 2 inches, green part only
  • ½ cup raisins, optional
US Customary - Metric

Instructions

  • Add the rice, water, cinnamon sticks, cloves, and salt to a large pot over medium heat. Simmer for about 20 minutes, stirring occasionally, until the rice is tender and most of the water is absorbed.
  • Remove and discard the cinnamon sticks and cloves.
  • Stir in the evaporated milk, sugar, nutmeg, vanilla, and lime peel. Bring to a boil, stirring often, then add the raisins.
  • Lower the heat to medium-low and simmer for 15 to 20 minutes, stirring frequently, until thick and creamy like pudding. It will keep thickening as it cools.
  • Turn off the heat, remove the lime peel, cover, and let cool.
  • Serve warm, or chill covered for at least 2 hours to serve cold. Sprinkle with ground cinnamon if you like.

Video

Notes

  • Substitutions: Medium-grain rice makes an even creamier pudding.
  • Ingredient tip: Evaporated milk gives arroz con leche its rich, slightly caramelized flavor. When peeling the lime, take only the green part; the white pith is bitter.
  • Spices: Remove the cinnamon sticks and cloves before adding the milk. They are much easier to find in the cooked rice than in the finished pudding.
  • Make ahead / Storage: Refrigerate in an airtight container for up to 4 days. Reheat over low heat with a splash of milk until creamy again.
  • Adjust to taste: Stir in a little more sugar while it’s still warm, or skip the raisins.
  • To serve: Enjoy it warm or cold, with a sprinkle of ground cinnamon on top.

Nutrition

Calories: 344kcal | Carbohydrates: 62g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 405mg | Potassium: 409mg | Fiber: 2g | Sugar: 35g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 281mg | Iron: 1mg