Arroz con Leche Hondureño — Print Recipe

Creamy cinnamon-spiced rice pudding made with whole milk, condensed milk, and vanilla, served chilled with a generous dusting of ground cinnamon.

Ingredients

1 Rinse rice well and cook in two cups of water with cinnamon sticks until water is absorbed and rice is tender, about fifteen minutes.
2 Add whole milk gradually, stirring frequently over medium-low heat. Let the rice absorb the milk slowly.
3 Stir in condensed milk, vanilla, nutmeg, and salt. Continue cooking and stirring until thick and creamy, about twenty more minutes.
4 Remove cinnamon sticks. Spoon into individual serving glasses or a large bowl.
5 Refrigerate until chilled, at least two hours. Dust generously with ground cinnamon before serving.

Did You Know?

Honduran grandmothers say the secret to perfect arroz con leche is patience and never stopping the stirring, even when your arm gets tired.