A few weeks ago, I made arroz con leche for the first time and it was good, really good. I had promised to share the recipe with you, but behind the scenes I was not really enthused and I’ll tell you why. You see the arroz con leche that I made was delicious, but it wasn’t like my Tia’s arroz con leche that I grew up with.
I just couldn’t get excited about making “my” version of arroz con leche again because I made it with uncooked rice and solely for the purpose of making arroz con leche. My tia never did that. What made my tia’s version so special was that it was always unplanned and made with leftover cooked rice that she didn’t want to waste.
We always have leftover rice so I decided to give my Tia’s version a try.
2 cups of leftover cooked rice (I used “hapa blend” rice which is half brown/half white rice because that’s what we eat, you can use whatever plain cooked rice you have)
10 oz of condensed milk
A splash or many of milk (I like my arroz con leche a little soupy because that’s how my Tia made it)
1/2 tsp of cinnamon (more or less depending on your preference)
Mix everything together in a pot, heat and stir. Es todo! That’s it. If you want it thicker, cook longer. If you want it soupier add more milk. You can eat it warm or chilled, either way it’s good and a little whipped cream never hurt arroz con leche.
If you don’t have condensed milk you can make it with milk and sugar and let it cook down. The brilliance of my Tia’s arroz con leche is that you never have to plan for it, you make it with the ingredients you have on hand.
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