Arroz con Leche (rice pudding) is a traditional dessert cherished across all of Latin America. In our recipe, we take it to the next level with the richness of Tropical Crema Centroamericana and sweetened condensed milk, creating a luxuriously creamy texture. A cinnamon stick plus extra ground cinnamon before serving adds that perfect, authentic touch. Whether it’s grandma, the little ones, or even your cousin’s new boyfriend, this sweet treat will have everyone asking for more.
Ingredients
- 1 cup white rice
- 2 ½ cups water
- 1 cinnamon stick
- 1 cup Tropical Crema Centroamericana
- 14 oz condensed milk (can)
- Ground cinnamon for garnish
- 1 tsp pure vanilla extract
Preparation
- In a medium saucepan, add water, rice, and cinnamon and bring to a boil. Then, reduce heat to low and simmer for 18-20 minutes, until rice is tender.
- Meanwhile, in a separate bowl, combine the Crema Centroamericana and condensed milk; stir to mix well.
- Once rice is cooked, remove the saucepan from the heat and pour in the Crema and condensed milk mixture. Add the vanilla extract.
- Cover with a lid, bring back to heat, and cook for about 5 minutes, until the mixture thickens. Occasionally stir to avoid sticking to the bottom.
- Serve warm or cold, topped with powdered cinnamon.
