Arroz con Leche Venezolano
Arroz con Leche (ah-ROHS kohn LEH-cheh)
Venezuelan Rice Pudding
A creamy, cinnamon-scented rice pudding made with condensed milk and topped with ground cinnamon — Venezuela's comforting spoonful of nostalgia.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small bowl or cup
Garnishes: ground cinnamon, cinnamon stick
Instructions
-
1
Cook rice in water with cinnamon sticks until water is absorbed and rice is almost tender.
-
2
Add whole milk gradually, stirring frequently to prevent sticking. Simmer on low heat.
-
3
Pour in condensed milk and vanilla. Continue stirring and cooking for 15-20 min until thick and creamy.
-
4
Add raisins if using. Remove cinnamon sticks.
-
5
Serve warm or chilled in individual bowls with a generous dusting of ground cinnamon.
Did You Know?
Venezuelan arroz con leche uses condensed milk instead of sugar, giving it a richer, more caramelized flavor than any other Latin American version.
Chef's Notes
Equipment Tips
- heavy-bottomed saucepan
- wooden spoon
Garnishing
ground cinnamon, cinnamon stick
The Story Behind Arroz con Leche Venezolano
Arroz con leche traveled from Spain to Venezuela during colonization but was transformed by the Venezuelan love of condensed milk, which became a pantry staple in the 20th century. The result is a richer, sweeter version than its Spanish ancestor. It is considered the ultimate comfort dessert — simple enough for a weeknight, special enough for Sunday dinner.
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