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Arroz Con Leche (Rice Pudding)
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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Peruvian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 272
% Daily Value**
Total Fat 8g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 24mg
Sodium 175mg
Total Carbohydrate 44g
Dietary Fiber 4g
Sugars 33g
Protein 9g
Vitamin A  5%Vitamin C  52%
Calcium  34%Iron  5%
Potassium  13%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Arroz Con Leche (Rice Pudding)

Recipe Tags: Pudding Recipes

Date Added: April 27, 2018
This is one of my favorite dishes of all time. My mother always made it for me when I was a kid.


2 Quarts Whole Milk
1 Cup White Rice
3/4 Cup Sugar (according to taste) (up to 1)
7 Lemons strips of peel
7 Stick Cinnamon (up to 10)
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1. In a large non-stick pot, heat the whole milk, white rice, lemon peel and cinnamon sticks. Bring to a boil over medium heat, stirring frequently. Turn down heat to low setting and cook for approximately 25 minutes, stirring occasionally. Test a grain of the rice to see if it is almost soft; if not, continue to cook until soft.

2. Stir in sugar and bring to a boil over medium heat, stirring frequently. Place over a low setting and cook very slowly for approximately 30 more minutes, stirring often. Cook until thick - not too soupy and not too dry.

3. Transfer to a 2-quart serving bowl. Sprinkle with cinnamon and nutmeg. Allow to cool - it will set like a pudding. Tastes delicious chilled or warm from the stove.

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Dietary Notes:
This recipe is high in Vitamin C with 52% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Gluten, Rice, Natural Sweeteners, Citric Acid allergies.
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