Arroz con Leche (Rice Pudding)


  • 1 cup rice
  • 2 cups water
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 teaspoon butter, for greasing the pan
  • 1 cup heavy cream
  • Cinnamon to sprinkle on top


  1. Preheat oven to 350°F.
  2. Put the rice and water in a medium-size saucepan and bring to a boil over medium-high heat. Reduce to low heat and cover the pan.
  3. Cook the rice for about 20 minutes, or until tender.
  4. In a medium bowl, stir the milk, eggs, sugar, vanilla extract, and lemon peel until blended.
  5. Add the rice and stir gently until all ingredients are well mixed.
  6. Butter a 9-inch pie pan and spoon the mixture into it. Bake for 25 minutes.
  7. Remove pudding from the oven, stir it, and cool for 15 minutes.
  8. While the pudding cools, beat the heavy cream in a large bowl until it forms soft peaks.
  9. Fold the rice pudding into the whipped cream.
  10. Serve in a dish, warm or chilled, and sprinkle with cinnamon.
Serves 4.

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