Comforting Rice Pudding (Arroz Con Leche)
Deliciously creamy rice pudding with a hint of lime, the best and easiest recipe you’ll ever make. Serve it cold or warm, this comforting homemade pudding will have everyone asking for more.
I’m spending a week off in Madison, WI and it’s FREEZING cold. It’s been snowing non-stop since I got here, and have been inside staying warm. Woke up this morning feeling like making something cozy, so rice pudding it is! This is my favorite family recipe, it’s so comforting and you can serve it cold or warm. Here’s how you can make it.
HOW TO MAKE RICE PUDDING
This no-fail recipe comes together super quick. All you need is rice, milk, condensed milk, cinnamon sticks, and a hint of lime! Cook the rice in water, as you normally would. Add milk and cinnamon sticks and cook for 15 minutes, stirring constantly. Add condensed milk, sugar and salt, and cook for another 30 minutes. Last step is to add lime zest, and refrigerate.
But, if you can’t wait, you can serve it warm! I prefer letting it sit in the fridge for a while, it allows for the lime flavor to really come through.
Toppings
Traditionally, rice puddings are served with a sprinkle of cinnamon. I love the simplicity and the combination of flavors, but also wanted to add something crunchy. So, I made candied walnuts with a toffee sauce. But, you can also add granola, especially if you’re having it for breakfast!
That’s it! My all time favorite rice pudding. As always, if you love it, share it with me using the hashtag #yogaofcooking or you can send me a DM on instagram.
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Comforting Rice Pudding
- Total Time: 58 minutes
- Yield: 6
Description
Deliciously creamy rice pudding with a hint of lime, the best and easiest recipe you’ll ever make. Serve it cold or warm, this comforting homemade pudding will have everyone asking for more.
Ingredients
For the Rice Pudding
- 1 cup jasmine rice
- 2 cups water
- 2 cinnamon sticks
- 4 cups whole milk
- 1 cup condensed milk
- 1/3 cup granulated sugar
- zest of 1 lime
- 1/4 tsp himalayan salt
Candied Walnut Topping
- 1 cup walnuts
- 1/3 cup sugar
- 1/2 tsp cinnamon
Toffee Sauce
- 3 tbsp unsalted butter
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Make the Rice Pudding
- In a medium saucepan, combine the rice and water and allow to cook for 10 minutes, or until most of the water has been absorbed.
- Add milk and cinnamon sticks and cook for another 15 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add 1/2 cup at a time.
- Add the condensed milk, sugar and salt, and cook for 2-3 minutes. Stir until the mixture thickens.
- Remove from heat, add the lime zest and stir one more time.
- Allow to come to room temperature before refrigerating.
- Sprinkle some cinnamon on top before serving. Serve cold or warm.
Make the Candied Walnuts
- Preheat oven to 350F. Toast walnuts for 5 minutes, or until fragrant. Be careful, they burn quickly!
- In a small saucepan over medium-low heat, add the sugar and allow to melt. Stir constantly with a wooden spoon, until it turns a light amber color.
- Add the walnuts to the pan and stir to make sure they’re all coated. Add cinnamon and stir again.
- As soon as the walnuts are coated, transfer to a lined baking sheet and allow to cool. Sprinkle some salt, if desired.
Make the Toffee Sauce
- In medium saucepan on medium heat, combine sugar and butter. Cook and stir until mixture turns a deep amber color. Carefully stir in cream and vanilla. Cook until the mixture thickens.
Assemble the rice pudding
- Serve rice pudding in a cup, sprinkle cinnamon to taste. Add a little toffee sauce and candied walnuts.
- Prep Time: 5 minutes
- Cook Time: 53 minutes
- Category: Breakfast, Dessert
- Cuisine: Hispanic, latin, Spanish
