Arroz con leche recipes vary widely depending on what country you are dealing with. This one is based off a Costa Rican version that I searched long and hard for. I was trying to replicate my guy’s grandmother’s recipe, and with a few tweaks, it was a success. As a boy, he loved to eat it straight from the pan while it was hot and sweet- but it can be refrigerated and will last for days.
- 1 cup rice
- 4 1/2 cups water
- 2 cinnamon sticks
- 3 cloves
- 1 can evaporated milk
- 2 cans condensed milk
- 1 tsp vanilla
- 1 egg yolk
- 1/2 tbs grated orange skin
- pinch of salt
Step one: add orange peel, h20, cinnamon sticks and cloves to a sauce pan.
Bring to a boil and then add rice. When the rice has absorbed all of the water, add evaporated milk.
This is the consistency you are gunning for.
Step two: Bring to a boil again, and then add condensed milk, salt and vanilla.
Step three: Boil for 10-15 minutes.
Step four: Add the yolk and mix well.