Eggless Cinnamon Arroz Con Leche
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Learn more →Ingredients
6 servings
- 4 cups whole milk
- 1 cup water
- ½ cup long-grain white rice, rinsed
- 1 cinnamon stick
- 1 strip lemon zest (about 3 inches), peeled with a vegetable peeler
- ⅓ cup granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For serving
- ½ tsp ground cinnamon, for serving
Instructions
- 1
Combine the water, rinsed rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the rice is beginning to soften, about 8–10 minutes.
- 2
Pour in the whole milk, add the salt, and increase the heat to medium, stirring to combine. Once the mixture reaches a gentle simmer, reduce the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the pudding is thick enough to coat the back of the spoon and a finger drawn through leaves a slow-closing line, about 30–35 minutes. Adjust the heat as needed to maintain a gentle bubble — do not let it boil hard.
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