Name: Mother-In-Law's Rice Pudding (Arroz Con Leche)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 25 serving(s)
Ingredients: 3 cups uncooked long grain white rice (not instant or quick cooking); 2 tablespoons ground cinnamon; 1/2 teaspoon ground cloves; 2 tablespoons vanilla extract; 1 (12 ounce) can evaporated milk; 1 (14 ounce) can sweetened condensed milk; 2/3 cup shredded coconut; 2/3 cup raisins (more or less, to taste); 2 cups sugar (approximately, adjust to taste, can use either white or brown sugar or a combination of both)

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Recipe by CatlingMex

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This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)

Ready In:: 55mins
Serves:
Units:

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ingredients

3 cups uncooked long grain white rice (not instant or quick cooking)
2 tablespoons ground cinnamon
¹⁄₂ teaspoon ground cloves
2 tablespoons vanilla extract
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
²⁄₃ cup shredded coconut
²⁄₃ cup raisins (more or less, to taste)
2 cups sugar (approximately, adjust to taste, can use either white or brown sugar or a combination of both)

directions

In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
Remove from stove. Stir in all the remaining ingredients, mixing well.
Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
Pour into individual dessert dishes or disposable cups.
Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).

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RECIPE MADE WITH LOVE BY

@CatlingMex

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@CatlingMex

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"This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)"

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review by roxii3babii32005

7/20/2008

very delicious, creamy, thick, and sweet just how my family likes it!! delicious!

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review by Marianneee

3/9/2008

This was wonderful. I sized it down to 2 cups of rice, 2 cups of water and ommitted the exaporated milk because I didn't have any (adjusted all seasons by 1/3). It was still wonderful and pretty quick. The coconut really makes it special.

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review by Jennifer 1979

10/3/2007

My ex boyfriend is also from Peru and he made this for me and it is sooooo good!! I was actually looking for this recipe since he is now my ex!!lol Thanks for sharing it!!

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creation by CatlingMex

12/22/2005

This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)