Arroz Con Leche (Rice With Milk)
"Kind of like a thin rice pudding, served warm. Great for breakfast, or snack, great for using up any leftover rice."
- Ready In:
- 7mins
- Ingredients:
- 4
- Serves:
-
2-4
ingredients
- 1 cup rice, cooked
- 1 (5 ounce) can evaporated milk
- sugar or artificial sweetener
- 1⁄4 teaspoon ground cinnamon
directions
- Stovetop: Place all ingredients in a pot, stir together and cook on medium low for about five minutes stirring occasionally as so it does not scorch. This should be somewhat soupy. Warms up nicely.
- Microwave: same as above, but in microwave safe bowl, microwave for about 2 minutes stirring occasionally so it doesn't boil over.
- You can add whatever fruits that you want to it, dried fruits are great.
Questions & Replies
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Reviews
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I have been making this for years, but with a slight variation. Instead of evaporated milk, I just use regular milk, and I add raisins, cinnamon, nutmeg, and cloves (all to taste). I recently made more of this than I actually wanted one morning (had an odd amount of leftover rice), so I put the other half back in the fridge, and the next morning it was even better! I had to add a little milk because the rice and raisins had soaked up so much overnight, but the flavors had melded very nicely overnight! -
This recipe is easy, and a great way to use excess rice (as I'm always making too much when I cook up a curry). My husband doesn't like it, but he hates half of all known sweet things, so nuts to him. I LOVE it. Just like rice pudding, but without the wait! -
This is a pretty good recipe. It seems to be a variation of a breakfast recipe that my mom would make me when I was younger. Instead of evaporated milk she would use regular milk and the dish would not be heated. This gave it sort of a cereal substitute feel and TBH I like it lot better. As another variation, try using my modifications and instead of using rice use ~half-dollar sized pieces of bread. Good for when you just didn't have enough left over rice to make this :)
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I really, really like the result of the mixture -- very good. -
Have had this for breakfast almost every day this past week. I will, from now on, always make extra rice for dinner so I can have this for breakfast. I've use regular milk and cinnimon/sugar mixture. I've used coconut milk (my favorite) and this morning I use condensed sweet milk since I was out of every other type of milk and it was sooo yummy (no sugar needed). I may make this tonight for dessert. Havn't been paying much attention to quantities tho. I just kind of pour it in. I like it soupy. Great with bananas over the top. Good with raisins too. Thanks for posting. This will be a staple at my house.
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Tweaks
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I have been making this for years, but with a slight variation. Instead of evaporated milk, I just use regular milk, and I add raisins, cinnamon, nutmeg, and cloves (all to taste). I recently made more of this than I actually wanted one morning (had an odd amount of leftover rice), so I put the other half back in the fridge, and the next morning it was even better! I had to add a little milk because the rice and raisins had soaked up so much overnight, but the flavors had melded very nicely overnight!
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This is a pretty good recipe. It seems to be a variation of a breakfast recipe that my mom would make me when I was younger. Instead of evaporated milk she would use regular milk and the dish would not be heated. This gave it sort of a cereal substitute feel and TBH I like it lot better. As another variation, try using my modifications and instead of using rice use ~half-dollar sized pieces of bread. Good for when you just didn't have enough left over rice to make this :)
RECIPE SUBMITTED BY
Tybooty
Helotes, Texas
I love to cook! I am generally looking for fast, easy and affordable meals that'll accomodate to my tastes as well as the Monkey's tastebuds. Hope you enjoy my recipes, hopefully I can add some new additions soon.
