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Rice Pudding - Arroz con Leche


Rice Pudding - Arroz con Leche

Rice Pudding - Arroz con Leche

Marian Blazes
This classic rice pudding with raisins and cinnamon is popular throughout South America. It takes a little patience and a lot of stirring to make, but it's worth the effort.

Cook Time: 1 hour

Total Time: 1 hour


  • 1/2 cup raisins
  • 1/3 cup rum or pisco
  • 1/2 cup rice
  • 1 cup water
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • Cinnamon stick
  • 4 whole cloves
  • 1 can evaporated milk
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Cinnamon


  1. Soak raisins overnight in rum.

  2. Add rice, water, milk, cinnamon, cloves and salt to a saucepan and bring to a boil. Cover and simmer, stirring occasionally, until rice is completely cooked.

  3. Remove cinnamon stick and cloves. Add the evaporated milk and sugar, and continue to cook over at a low boil, stirring constantly, until mixture thickens (about 20-30 minutes). Drain raisins and add to rice mixture. Cook for a several minutes more.

  4. Remove from heat and cool for five minutes. Stir in the vanilla.

  5. Serve cold or at room temperature, sprinkled with cinnamon.

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