Arroz con Leche Cubano
Arroz con Leche (ah-ROHS kohn LEH-cheh koo-BAH-noh)
Cuban Rice Pudding
A creamy, cinnamon-scented rice pudding simmered with condensed milk, lime zest, and vanilla — served warm or chilled as Cuba's most comforting dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook rice in water with cinnamon sticks and lime zest until water is absorbed, about 10 min.
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2
Add whole milk gradually, stirring frequently. Simmer on low heat for 20 min.
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3
Stir in condensed milk, vanilla, and salt. Cook 10 min more, stirring constantly, until thick and creamy.
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4
Remove cinnamon sticks and lime zest.
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5
Serve warm in bowls dusted with ground cinnamon, or chill for 2 hours for a firmer texture.
Did You Know?
Cuban arroz con leche uses lime zest instead of lemon, giving it a tropical citrus note that distinguishes it from all other Latin American versions.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
Garnishing
ground cinnamon, lime zest
Accompaniments
The Story Behind Arroz con Leche Cubano
Arroz con leche came to Cuba from Spain but was transformed by the island's use of condensed milk, lime zest, and tropical vanilla. The Spanish original used fresh cream, but Cuban cooks adapted to available ingredients, creating a sweeter, denser version. It holds the same nostalgic place in Cuban culture as apple pie does in American culture.
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