Arroz con Leche
Arroz con Leche from Colombia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 1 hr 45 min
- Rest
- 1 hr
- Total
- 2 hr 55 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Arroz con Leche is listed as dessert from Colombia. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks. Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes. Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes. Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
105 min
Step 2
Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.
60 min
Nutrition
Per serving · estimate
- Calories
- 807 kcal
- Protein
- 18.3 g
- Carbs
- 129.8 g
- Fat
- 23.3 g
- Saturated fat
- 13.3 g
- Fibre
- 1.1 g
- Sugar
- 111.8 g
- Sodium
- 672 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arroz con Leche take?
2 hr 55 min all in — 10 min prep, 1 hr 45 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
1 cup of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.