Venezuelan Rice Pudding “Arroz con Leche”
Rice pudding is a classic South American dessert that has its origins in Spain and came to us from the colony time. But every country has it owns version of this classic.
Servings: 4 people
Ingredients
- 1 liter whole milk
- 1 cup rice
- 400 gr condensed milk 1 can
- 3 cinnamon stick
- 1 tbsp cloves
- 1 tbsp Jamaican pepper / myrtle pepper
- Cinnamon powder
Instructions
- Heat the milk over medium heat and add the cinnamon stick, the Jamaican pepper, and the cloves.
- When the milk starts to boil, add the rice and cook over low heat for 30 - 40 minutes. (note 1)
- When the mix is thick enough add the condensed milk and cook for another 10 minutes over low heat.
- Remove the rice pudding from the stove when there is still enough liquid but the rice is completely soggy. (note 2)
- Serve with some cinnamon powder on top.
Notes
- Stir every 5 minutes with a wooden spoon to avoid burned rice at the bottom.
- The rice will keep cooking even out of the stove. For that reason it’s necessary to leave some liquid so the result won’t be dry.