Can I use brown rice for this recipe?
While you can, brown rice will require a longer cooking time and more liquid, and the texture will be different from the traditional creamy arroz con leche.
DESSERT
Nicaraguan Arroz con Leche with Raisins and Cinnamon
This creamy Nicaraguan Arroz con Leche is a comforting dessert, featuring tender rice simmered in milk with sweet raisins and aromatic cinnamon. It's a beloved classic, perfect for a sweet treat any time of day.
HOW TO MAKE IT
Let's cook.
01
Combine the rinsed rice, whole milk, and salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
02
Once simmering, reduce the heat to low, cover the saucepan, and cook for 15 minutes, or until the rice is tender and has absorbed most of the milk.
03
Stir in the granulated sugar, raisins, and 1 teaspoon of ground cinnamon. Continue to cook uncovered over low heat for another 10 minutes, stirring frequently, until the mixture thickens to your desired consistency.
04
Remove the saucepan from the heat and let the arroz con leche cool slightly. It will thicken further as it cools.
05
Serve warm or chilled, garnished with an extra sprinkle of ground cinnamon if desired.
About This Recipe
This creamy Nicaraguan Arroz con Leche is a comforting dessert, featuring tender rice simmered in milk with sweet raisins and aromatic cinnamon. It's a beloved classic, perfect for a sweet treat any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra creamy texture, stir in 1/4 cup of sweetened condensed milk during the last 5 minutes of cooking. Adjust the sugar to your preference; some prefer it sweeter, others less so.
Easy Substitutions
You can use evaporated milk mixed with an equal part of water instead of whole milk for a richer flavor. Dried cranberries or chopped dried apricots can replace raisins. A cinnamon stick can be simmered with the rice and milk, then removed before serving, for a more subtle cinnamon flavor.
Storage & Reheating
Store leftover arroz con leche in an airtight container in the refrigerator for up to 3 days. It may thicken considerably when chilled; you can loosen it with a splash of milk before reheating.
Serving Suggestions
Serve this Nicaraguan Arroz con Leche in small bowls as a comforting dessert. It pairs wonderfully with a cup of strong coffee or a light fruit salad. For a festive touch, top with a dollop of whipped cream and a cherry.
Common Mistakes
Not rinsing the rice can lead to a gummy texture. Forgetting to stir frequently can cause the rice to stick and burn at the bottom of the pan. Cooking on too high heat will evaporate the milk too quickly, resulting in undercooked rice. Adding sugar too early can toughen the rice grains, so add it after the rice has softened. Overcooking can make the arroz con leche too thick and pasty.
Frequently Asked Questions
What kind of rice is best for arroz con leche?
Medium-grain white rice is ideal because it absorbs liquid well and releases starch, contributing to the creamy texture.
Can I make this dairy-free?
Yes, you can substitute whole milk with full-fat coconut milk or almond milk for a dairy-free version. The flavor will be slightly different but still delicious.
MORE TO KNOW
The key to a perfect arroz con leche is patience and frequent stirring, especially during the simmering phase. This prevents the rice from sticking to the bottom of the pan and ensures even cooking. Using medium-grain rice is traditional as it absorbs liquid well and creates a creamy texture without becoming mushy. If you prefer a thinner consistency, add a little more milk at the end of cooking until it reaches your liking.
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