Arroz con Leche Uruguayo — Print Recipe

A creamy, cinnamon-scented rice pudding slow-cooked in milk until the grains swell and release their starch into a luscious, thick custard, served cold with a dusting of cinnamon.

Ingredients

200g short-grain rice
1 liter whole milk
200g sugar
1 cinnamon stick
Zest of 1 lemon
1 tsp vanilla extract
Ground cinnamon for dusting

Instructions

1 Rinse rice briefly under cold water. Drain well.
2 Combine rice, milk, cinnamon stick, and lemon zest in a heavy saucepan.
3 Bring to a gentle simmer over medium-low heat, stirring frequently.
4 Cook for 35-40 minutes, stirring often to prevent sticking, until rice is very tender and mixture is thick and creamy.
5 Stir in sugar and vanilla. Cook 5 more minutes.
6 Remove cinnamon stick and lemon zest. Pour into serving dishes.
7 Chill thoroughly. Dust generously with ground cinnamon before serving.

Did You Know?

Uruguayan grandmothers (abuelas) are fiercely protective of their arroz con leche recipes, and family debates about the correct thickness — spoonable vs. pourable — can last generations.