Rice Pudding “My Mamama’s Rice Pudding” – Arroz con Leche

Yield: 4-6


2 ½ cups water

½ cup white short grain rice

4 cloves

1 cinnamon stick

1 ¼ cups whole milk

2 long pieces of orange peel

1 ¼ cup condensed milk

1 egg yolk

4 TBSP port

2 tsp. Ground cinnamon

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  • Bring 2 1/2 cups water to a boil in a saucepan; stir rice into boiling water, salt, cloves, cinnamon stick. Reduce heat to low and cover, simmer for 20 minutes until the rice is cooked.
  • Add whole milk and orange peel, cook over medium heat until thick and creamy, 15 to 20 minutes.
  • Add the condensed milk and continue to cook, stirring, until thickened.
  • Beat the egg yolk together with the port in a bowl.
  • Remove the rice pudding pan from heat and pour in the egg mixture, mixing thoroughly. Set aside to cool, covering with plastic wrap to prevent a skin from forming.
  • Serve into dessert glasses and dust with cinnamon.