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Website: Smitten Kitchen
Arroz Con Leche
Page: smittenkitchen.com/2010/02/arroz-con-leche-rice-pudding/
| Course Type: Desserts
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Recipe Reviews
I really enjoyed this rice pudding and that is a good thing since, as others have reported, it makes A LOT! I love how creamy it is and fortunately my rice didn't break down too much. I did take it off just after 20 minutes during the second stage of cooking, and that was perfect for me. I only used about 9 ounces sweetened condensed milk since I prefer it less sweet, but truth be told I don't think it would have been overkill with the whole 12 ounces. Other than that and the slightly shorter cook time I followed this recipe exactly. Updating this one to 5 stars - it is so creamy and delicious. I feel the flavors really came out as it cooled.
(edited 21st December 2022) (0) comment (0) useful
Peckish Sister from Central, FL
This turned out too mushy and way too much pudding. The next time I would only make half a batch (use the rest of that can of condensed milk for your tea or coffee), I would use long brown rice to stand up to all that boiling and I would start with ½ cup of less liquid (you can always add more at the end). I took Quezzle Sister’s advice and doubled the raisins, and that was just right. Yes the flavor was very delicious, but I would prefer a slighly sweeter pudding, and the texture was off with the overcooked rice and overblown raisins.
Queezle_Sister from Salt Lake City, UT
This is a rice pudding unlike any I've ever made before.
It took me quite a bit longer than suggested in the recipe. The two cooking stages (first rice+water+spices, and second rice mix + milk & egg) each took about 25% longer than suggested. But its mostly hands off, so not really an inconvenience.
What makes this particular rice pudding a stand out is its amazing flavor. That flavor comes from a soak, and the two cooking stages with cinnamon sticks, whole cloves, and lemon peel in the mix. Somehow those flavors meld, and are transformed into an entirely new entity.
I should also mention the texture. This pudding does set up some while cooling, so be patient in that last cooking phase, and bring the mixture really close to your optimum texture.
Also, I added the raisins. If you really love raisins, add extra, they are not dense in the final product.
(edited 17th April 2011) (0) comment (1) useful
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