Cuban · Dessert · SAMPLE RECIPE
Arroz con leche · Cuban rice pudding
Creamy rice pudding with condensed milk, cinnamon, and a little citrus peel. Chilled until softly spoonable, with a final dusting of cinnamon.
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A NOTE FROM THE KITCHEN
Leave it looser than you want to serve it.
Rice keeps absorbing liquid as the pudding cools. Stop cooking while it still flows easily from a spoon. The base batch makes six small dessert bowls. Use sweetened condensed milk; evaporated milk is a different, unsweetened ingredient.
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Arroz con leche · Cuban rice pudding
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BEHIND THE DISH · Cuba
Arroz con leche · Cuban rice puddingBeyond the plate.
Tender rice and creamy milk make a modest bowl feel like a proper dessert.
ORIGINS & EVOLUTION
A widespread pudding, a local preparation.
Rice pudding has many forms around the world. Cuban arroz con leche commonly includes sweetened condensed milk, with cinnamon and citrus providing familiar aromatic accents.
CULTURAL CONTEXT
Comfort in a small bowl.
This is a dessert that works as comfortably after an everyday meal as it does on a larger dessert table. Families differ in how sweet, thick, warm, or cold they prefer it.
AT THE TABLE
Chilled and softly spoonable.
Our version cooks the rice in water first, then adds three kinds of milk. We leave the pudding loose before chilling because the grains continue to absorb liquid. A little extra milk can soften it again before serving.
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