Arroz con leche (rice pudding)

Arroz con leche (or a rice pudding) is 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 (arroz con leche) 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 …  And just recently Grant has been pushing me to make this arroz con leche on a regular basis.

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.

I’ve been experimenting with non-grain options too – although it seems a little strange to make rice pudding without any rice!  So far I’ve tried cauliflower rice, and chia seeds.  Neither of these options reached any great heights of achievement according to my toughest critic (Grant).  Both options tasted good, but didn’t have the nice thick texture that we’re used to.  So if you have any suggestions, please let me know in the comments below!

The last time I made this, I used cranberries instead of raisins, and tasted delicious!

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Arroz con leche

(Gluten free, dairy free)

Cook Time 20 minutes

Servings 8

Ingredients

• 1 cup rice
• 1 tsp cinnamon
• 1 12 oz can evaporated milk (for dairy free, use coconut evaporated milk)
• 1 14 oz can condensed milk (for dairy free, use coconut condensed milk)
• 1 cup milk (for dairy free, use either coconut or almond milk
• 3/4 cup raisins or cranberries
• 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.