Arroz con Leche
Arroz con Leche (ah-ROHS kohn LEH-cheh)
Costa Rican Rice Pudding
Creamy, cinnamon-scented rice pudding made with whole milk, sugar, and vanilla — a beloved Tico dessert served warm or chilled.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: ground cinnamon, cinnamon stick
Instructions
-
1
Cook rice in 2 cups water with cinnamon sticks until water is absorbed, about 12 min.
-
2
Add milk, sugar, lemon zest, and salt. Stir well.
-
3
Simmer over low heat, stirring frequently, for 25-30 min until thick and creamy.
-
4
Remove cinnamon sticks. Stir in vanilla and raisins if using.
-
5
Serve warm or chilled, dusted with ground cinnamon.
Did You Know?
Costa Rican grandmothers insist the secret to perfect arroz con leche is constant stirring and never rushing the milk.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
Garnishing
ground cinnamon, cinnamon stick
The Story Behind Arroz con Leche
Arroz con leche arrived with Spanish colonizers and became one of the most popular desserts across Latin America. The Costa Rican version is typically simpler than Mexican or Cuban versions, focusing on the pure flavors of cinnamon, milk, and vanilla. It remains a comfort dessert made in homes across the country, particularly on cool Meseta Central evenings.
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