This recipe comes from my Grandmother Emilia Figuera, better known as Tatá. Arroz con Leche is one of my favorite Venezuelan Desserts. It is similar to rice pudding, but with a special touch. The secret: stir, stir, stir so the rice won't stick. Arroz con leche is great by itself but since we are in berries season I like to serve it alongside fresh berries. Enjoy!
- 1 cup white rice
- 5 cups water
- pinch of salt
- 4 cups Milk
- 1 cup heavy cream
- 1 can 14 oz condensed milk
- ground cinnamon for decorating
In a big pot heat the water until it boils, lower the heat to medium and add the salt and rice. Cook until the water is almost evaporated, stirring occasionally. Add the milk, cream and condensed milk and lower the heat to medium low, stir stir stir with a wooden spoon until the rice is soft, for about 1 hour. Transfer to a heat resistant plate and let it cool. Refrigerate for a couple of hours, or you can eat it at room temperature too!. When ready to serve sprinkle the Arroz con Leche with cinnamon, this will add great flavor and a pretty presentation.