Puerto Rican Arroz Con Leche (Rice With Milk)

Total Time
30mins
Prep 0 mins
Cook 30 mins

In Puerto Rico this recipe is simply a rice soup made with milk. Usually made for babies, children, or when someone has a bad stomach. It is a comfort food. In other Latin American countries 'Arroz con leche' might be a dessert made with sugar and cinnamon. Our rice dessert is called Arroz con dulce made with coconut.

Directions

  1. Begin to boil the water, add the rice already wash and drained.
  2. Cook for 15 minutes without stirring it. Add the salt, milk and butter and leave it to boil.
  3. Lower the heat to low and simmer for 15 minutes more.
  4. Take it off the burner. If you prefer it more milky, add more milk.
Most Helpful

YEA!! thanks so much for posting this. I was looking for the recipe and this is perfect. I loved it as a child and wanted to make it for my little boy, but I had never learned how to cook my mom's wonderful Puerto Rican food, and so didn't even know where to begin. He loved it!! And he's a picky little guy. We didn't use the sugar but otherwise followed our direction exactly. I poured more milk on after it was cooked to help cool it and to make it more "soup like". It brought back such childhood memories (for those of you who didn't grow up with this, it's not going to be a flavorful meal, but it really is great for those sour little tummies or just as a quick soup on a cold day).

Meal Murderess August 11, 2009

It was quick and easy! My husband and children loved it and I am so happy to be able to share my traditional dessert with the family. Thank you so much. Now I know where to go for all my delicious but forgotten recipes!

Syntia S. January 26, 2014

Just like my mom's. When my kids were little my mom would make this for them and now whenever they need Abuela's comfort this is the go to recipe. Today my son is home sick with an uneasy stomach and I needed a reference recipe. Thanks for including it. It's great to have the proportions since I forget them. We don't use sugar.

Marzani April 03, 2013