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    You are in: Home / Recipes / Rice Pudding With Raisins and Cinnamon (Arroz Con Leche) Recipe
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    Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

    Rice Pudding  With Raisins and Cinnamon (Arroz Con Leche). Photo by CaliforniaJan

    1/2 Photos of Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Galley Wench's Note:

    Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills.

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    Units: US | Metric



    1. 1
      Bring 2 cups water to boil in medium saucepan.
    2. 2
      Remove from heat.
    3. 3
      Add rice; let stand 15 minutes.
    4. 4
      Pour rice into strainer and drain, then rince rice under cold running water until water runs clear.
    5. 5
      Bring 4 cups water to boil in large saucepan.
    6. 6
      Add rice, lemon peel strips, and salt and return to boil.
    7. 7
      Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
    8. 8
      Drain and discard lemon peel.
    9. 9
      Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
    10. 10
      Scrape in seeds from vanilla beans; add beans.
    11. 11
      Bring to a boil.
    12. 12
      Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-760 minutes).
    13. 13
      Remove vanilla beans and cinnamon sticks.
    14. 14
      Stir in rice, raisins and sugar.
    15. 15
      Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
    16. 16
      Spoon pudding to bowls,.
    17. 17
      Sprinkle with ground cinnamon and grated lemon peel.
    18. 18
      Garnish with cinnamon sticks, if desired.

    Ratings & Reviews:

    • on February 15, 2011

      Galley Wench, I too had a boil over too changed pots no problem. This is very good quite rich rice pudding; and it is time consuming. I'm planning on serving the rice pudding with whipping creme I expect it will be very good ice cold that is the way we enjoy our rice pudding. I used very good vanilla beans and cinnamon sticks. Next time I think I will not cook down the milk down as much I liked the way it looked and tasted better in the beginning before cooking down to 2 2/3 cups of milk product. I also think I will use a slow cooker on low heat until the milk product comes to a simmer then put it on warm with the lid off to help it reduce without a boil over which scalds the milk and start early in the morning I think it will be ready to use around 2:00 or 3:00 PM in the afternoon and next time I will not cook my rice again only the first time using the lemons. The rice pudding goes into the refrigerator right now and will be all gone in a couple of days at coffee time with our neighbours thank you, for posting!

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    • on June 07, 2010


      Cheers to a fellow Queen! This makes a delicious Rice Pudding, and quite a bit of it (which is a very good thing). It takes a bit of cooking time and I had a boil over too, but it was worth it for the wonderful results. Made for ZWT #6.

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    • on May 20, 2009


      This was my first stab at making rice pudding and I was very pleased with the results. It took me about an hour and a half to boil down the milk mixture and at one point I wasn't paying attention to the mixture and had a boil over, but other than that it went well. I added some chopped walnuts. I also used 1 teaspoon of good quality vanilla extract and the next time I make this I will either double that or use vanilla beans like the recipe calls for. Thanks so much for the recipe! I reviewed this for ZWT5.

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    Read All Reviews (4)


    Nutritional Facts for Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

    Serving Size: 1 (475 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 483.4
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.4 g
    Cholesterol 37.3 mg
    Sodium 302.3 mg
    Total Carbohydrate 83.4 g
    Dietary Fiber 1.5 g
    Sugars 40.0 g
    Protein 13.8 g

    The following items or measurements are not included:

    vanilla beans

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