Creamy Cinnamon Arroz con Leche
Incredibly rich, slow-simmered Colombian rice pudding infused with warm cinnamon and condensed milk.
Ingredients
200g pudding rice (approx. 1 cup)500g
4 cinnamon sticks6 pcs
1000ml whole milk1L
Pinch of salt750g
2 tbsp butter250g
2 tbsp vanilla extract38ml
200g sugar1kg
1 tin (340g) condensed milk397g
Method
- In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
- Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
- Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
- Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
- Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.91 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£6.74 est. · serves 6