Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

READY IN: 55mins
Recipe by Galley Wench

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.

Top Review by oilpatchjo

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!

Ingredients Nutrition


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

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