Dessert First

Claudia Muñiz
Apr 14, 2017
2 min read

So, let's be clear about something: Arroz con Leche is-not-Rice-Pudding (at least not your average Rice Pudding). Repeat this like a mantra as the first step to entering a new world of creaminess, zestiness, awesomeness that you have never dreamed about before.

I learned this recipe by watching my mom spend hours and hours slowly stirring pots of Arroz con Leche in her kitchen in Havana. The smell of warm milk with cinnamon and lemon peel flooding the house... Mmmhhh... There is nothing more comforting than that.

I want to share this recipe as the first one of my blog. It would be a homage to my mom. Also to my fiance, who likes to have his dessert first.

Here are the ingredients to total, sweet happiness:

- 1 espresso cup full of rice (Valencia/Arborio variety).

- 2 espresso cup full of water.

- 2 cups of whole milk.

- 1 can of condensed milk (+ the same amount of water).

- 1 cinnamon stick.

- 1 lemon peel.

- 3 tablespoons of unsalted butter.

- pinch of salt.

- ground cinnamon to taste.

- 1/2 a cup of Drunk raisins (optional).

First let's get a little bit buzzed here. Pour a generous amount of good drinkable red wine in a bowl. Pour the same amount in a fine glass. Add the raisins to the bowl full of good red wine and cover it. Then start drinking the good red wine one sip at a time. Believe me, you will need it.

Then, in a big pot (iron preferable) add the 2 espresso cups full of water and bring it to a boil. Add the rice, lemon peel and cinnamon stick and lower the heat. I would said medium-medium low. Cook as if you were going to make regular white rice. When the rice is soft and the grain looks open, add milk and a pinch of salt. Lower the heat a little bit more (Low). Let it be for a while, keeping an eye on it and stirring from time to time. Please, please, please, try not to scrape the bottom. We will save that good stuff for later. Yum!

Once the rice and the milk mixture have thickened, add the condensed milk. Pour water into the can and try to dissolve the condensed milk still remaining inside (when cooking with a Cuban you do not get to waste a thing). Add the water and butter to the pot. Keep stirring like there is no tomorrow. When it gets a custard-like texture, Arroz con Leche is done. Now just drain the raisins and add them to the pot. Pour then the dessert into a lovely bowl and sprinkle with ground cinnamon. Arroz con Leche can be eaten warm or cold.

What about the deliciousness that got stuck to the bottom of the pan? You would ask... Well, we call that "la raspa" and I recommend that you just eat it, otherwise, I will do it for you!