This is a classic dessert in most Cuban restaurants and for a reason. If you have never tried this because you think rice should not be eaten as a dessert, you are missing out. This is a very tasty dessert and a little goes a long way.
This dessert is rich and creamy, so the creamier the better. To start, you can use whatever rice grain you want, however, I like to use Valencia rice. It’s a smaller grain and I prefer that to the longer grained rice.
Next is the milk. You can certainly use low-fat milk, but the consistency that this dessert deserves won’t be anywhere near what it should be. Try not to think about calories with this dessert.
Your next option is a cinnamon stick or cinnamon powder. I have used both and the only difference is the color the dessert will have at the end. The cinnamon powder will give it a little dark color vs. the cinnamon stick will just give it a slightly darker tone. The flavor is still there!
When you are cooking the rice, make sure to continue to stir the milk. You want to avoid the milk boiling over the pot. Not only does it make a mess, but the ratio will be off. If that happens, don’t worry, you can either add a little milk and voila.
Once you have added the condensed milk, make sure to refrigerate the dessert in either individual serving cups or in a large container for at least 2 hours. Also, note that the arroz con leche will thicken more, so do not fret if it does not seem to be as thick as you want when you remove from the heat.
SUGGESTIONS: Try making this dish for the holidays and surprise everyone with what may very well be their new favorite dessert.