form of rice pudding from Guatemala. hot or cold to serve.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 2 ½ cups milk
- 2 tablespoons white sugar, or to taste
- ½ teaspoon salt
- 1 cinnamon stick
Instructions
- Combine water and rice in a bowl. Let soak, at least 30 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.
- You can substitute up to half of the milk with evaporated milk if desired.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 239 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Great rice pudding recipe. Instead of sugar, I used 1 can sweetened condensed milk
It turned out creamy and tasty! I would agree with others that the salt overpowers the sweetness, I would omit or cut back to an 1/8 teaspoon. I also added a bit of vanilla and ground cinnamon, delicious!
Very much like the arroz con leche I ate living in Mexico. I did double the sugar and add ground cinnamon. In Mexico raisins ?are added, but I’m not super fond of raisins so I added dried cranberries. Yummy
I added a bit more sugar than what it says in the recipe amount. It was delicious. So so good! Wonderful comfort food!
Thanks! I made it as shown here with rice left from horchata. It is very easy to make. When complete, it was beautiful and delicious, but it was just a bit less sweet than I preferred. Next time I will go with 3 tsps of sugar or serve it with something to sweeten it a touch more. It will be my goto recipe for rice pudding from now on!
This is a great base recipe for arroz con leche. All regions have slightly different versions of it, I followed the recipe and added 1/2 tsp ground cinnamon and a 1/2 cup raisins.
I added lemon zest to mine and it tastes so good. You don’t taste lemon in it but it adds kind of a mystery flavor that you just can’t put your finger on.
Added Brown sugar, that snizz was delosh
This came out perfectly creamy, and I used 12 oz evaporated milk and the rest whole milk. It wasn’t very sweet, but I added some strawberries on top, and that sweetened it nicely without any extra sugar. Today I had some more just plain, and I added a bit more sugar. If you want to eat this for breakfast, it’s fine without added sugar; if you want this as a dessert, definitely add more sugar.
It was very good and actually pretty sweet. I only made two changes. I didn’t put in any salt and I used more coconut milk than I did regular milk.
Made this came out delicious and I added vanilla and no salt!:) grandpa loved it :)so did I!
needs more sugar and some ground cinnamon
I never get tired of eating this, great recipe!
I added a handful of raisins and about a half teaspoon of cinnamon aside from the cinnamon stick. I left out the salt and added a bit more sugar. Simple to make. Good recipe.
I grew up eating this! I tried this recipe and have to say the only thing I would change is the salt. I think next time I would omit it completely. Otherwise, great recipe!