Arroz con Leche Recipe

Name: Arroz con Leche Recipe
Yield: 12
Ingredients: 1 cup Rice; 4 cups Milk; 2 tablespoons Butter; pinches Salt; 1 cup Sugar; 2 cups Water; 2 tablespoons Vanilla Extract; 4 Cinnamon Stick; 12 oz Condensed Milk

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein8 %6 g
Carbs69 %49 g
Fat22 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	286 kcal	153 kcal
Protein	6 g	3.2 g
Carbs	49 g	26.2 g
Fat	7 g	3.7 g

One serving is about 187 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty39/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Colombia

Ingredients

240 ml RiceOriginal: 1 cup
960 ml MilkOriginal: 4 cups
2 tablespoons Butter
pinches Salt
240 ml SugarOriginal: 1 cup
480 ml WaterOriginal: 2 cups
2 tablespoons Vanilla Extract
4 Cinnamon Stick
340 g Condensed MilkOriginal: 12 oz

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.