Arroz con leche (rice pudding)
The classic South American dessert – naturally gluten-free and full of taste
When we lived in South America, Grant and I really enjoyed some of the desserts – this one in particular. Pretty basic, really – some rice, three types of milk and some fruit for sweetness. For some reason, the kids aren’t that keen on it, but I’ve enjoyed it both as dessert and breakfast …
If you’re lactose intolerant, this can be made with full-fat coconut milk, sweetened coconut condensed milk and coconut evaporated milk – these are generally available at stores like Sprouts and Whole Foods.
The last time I made this, I used cranberries instead of raisins, and tasted delicious!
- 1 cup rice
- 1 tsp cinnamon
- 1 can evaporated milk (12 oz)
- 1 can condensed milk (14 oz)
- 1 cup whole milk
- 3/4 cup raisins
- ground cinnamon for dusting
- Boil the rice in enough water with the tsp cinnamon until the rice is tender.
- Strain out the liquid and return the rice to the saucepan. Stir in the three types of milk and continue cooking over a medium-high heat until the mixture comes to a boil.
- Reduce the heat to low and cook, uncovered, stirring constantly until the mixture is thick, about 20 mins.
- Add the raisins and stir well.
- Transfer to serving bowls and dust with ground cinnamon.
- Serve either immediately or chill in refrigerator.
- To make this dairy-free, use the coconut milk options for the milk, evaporated milk and condensed milk.