Creamy Rice Pudding (Arroz con Leche)

Creamy rice pudding with jasmine rice, coconut milk, cinnamon and vanilla. An old-fashioned, comforting dessert that's easy to make.

Prep Time 5

Cook Time 35

Total Time 40

Servings 10 servings

Course Desserts

Cuisine Cuban

Keyword arroz con leche, coconut rice pudding, creamy rice pudding, rice pudding, rice pudding recipe

Ingredients

1 cup jasmine rice soaked a few hours, optional
2 cups water
1 cup coconut milk
2 cups milk
2 cans evaporated milk 12 oz cans
2 cans sweetened condensed milk 14 oz cans
2 cinnamon sticks
1/8 tsp salt
1 tsp lemon zest
1 1/2 tbsp vanilla extract
splash cold milk to loosen, as needed
to taste ground cinnamon for serving
fresh fruit for serving, optional

Instructions

If you have time, soak the rice in water for a few hours, then drain. This step is optional.
Add the rice and 2 cups of water to a large, heavy pot over medium-high heat. Cook, stirring constantly so the rice doesn't stick to the bottom, about 5 minutes, until the water is absorbed.
Stir in the coconut milk and milk, then add the cinnamon sticks, salt and lemon zest. Reduce the heat to medium and cook for 5 minutes, stirring the whole time.
Add the evaporated milk and sweetened condensed milk. Reduce the heat to low, cover, and let it gently simmer for 15 to 20 minutes, stirring every 5 minutes, until the rice is tender and the pudding is creamy.
Remove the pot from the heat right away, while the pudding still looks a little runny; it thickens as it cools. Remove the cinnamon sticks and stir in the vanilla. Move the pot to a cool burner so it stops cooking.
If it's thicker than you like, stir in a splash of cold milk. Serve warm or chilled, sprinkled with ground cinnamon and topped with fresh fruit.

Notes

Optional: soak the rice in water for a few hours before cooking, then drain. Leftovers keep up to 4 days covered in the fridge; stir in a little cold milk before serving to make them creamy again.