Today is National dessert day, and because it is also Lunes Latino here on Hungry Food Love, we wanted to share a Latin dessert that has been elevated to the next level. We have made Arroz con Leche (Rice pudding) and we have brûléed it. You know like in Crème Brûlée. The idea is to add a thin layer of sugar and burn it to create a caramelized and crunchy layer. Try this same concept atop Arroz con Leche and the result will be exquisite. Imagine cracking into this caramel hard shell top, and digging in the sweet and creamy rice pudding center. I am telling you that bite will be heavenly.
Arroz con Leche is a traditional dessert enjoyed all over Latin America. In some countries they add raisins and cinnamon for flavor, others use egg as a binding ingredient, and others use water and milk to cook the rice while others also add cream. Coconut milk, rum and lemon zest are also traditional ingredients used to enhance the flavors of a basic rice pudding recipe. I like to play with the basic recipe and add things like chocolate chips, toasted nuts or even dulce de leche. Take a look at this post where I was a guest blogger for Bebe Lanugo’s site. Their character Chuy, shared my Arroz con Leche recipe and my toips on how to make this recipe more interesting for children. Stop by and visit their site as they sell really cute products for children all inspired in the Latin culture.
Below is my recipe for a traditional and basic Arroz con Leche. If you would like to make the brûléed version, follow these easy steps:
- Serve rice pudding in an oven safe container.
- Add a thin layer of sugar to the top of the served rice pudding.
- Shake the container in smooth circular movements to evenly distribute the layer of sugar.
- Use a torch if you have one to caramelized the sugar.
- If not, place the rice pudding container on a baking sheet and under the broiler.
- Turn the baking sheet around to make sure the top is evenly caramelized and watch carefully so it doesn’t burn.
- ½ cup uncooked white rice
- 2 cups water
- ½ cup sugar
- A pinch of salt
- 1 cinnamon stick
- 2 cups whole milk
- 1 cup evaporated milk
- In a pot over high heat bring rice, water, sugar, cinnamon stick and salt to a boil.
- Once water is boling bring temperature to medium low heat and keep cooking stirring every once in a while so the rice does not stick to the bottom.
- After 20 minutes or so most of the water will be evaporated and absorbed by the rice.
- Add the whole milk and keep cooking and stirring for 20 more minutes.
- Milk will also reduce and the rice will become sticky, soft, sweet and tender.
- Add the evaporated milk to give it a more deep flavor and silky texture.
- Once rice is completely tender, rice pudding will be ready to serve.