The classic South American dessert – naturally gluten-free and full of taste

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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!

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Arroz con leche

Total Time 45 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. Boil the rice in enough water with the tsp cinnamon until the rice is tender.
  2. 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.
  3. Reduce the heat to low and cook, uncovered, stirring constantly until the mixture is thick, about 20 mins.
  4. Add the raisins and stir well.
  5. Transfer to serving bowls and dust with ground cinnamon.
  6. Serve either immediately or chill in refrigerator.

Recipe Notes

To make this dairy-free, use the coconut milk options for the milk, evaporated milk and condensed milk.
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