Arroz con leche (pronounced ah-roze cone leh-chay) is my favorite Colombian dessert! Its creamy, soft, rich, sweet, and sprinkled with cinnamon.
Traditionally, arroz con leche can be topped with raisins, but I always omit them. Instead, I like to top my arroz con leche with whipped cream and strawberries. This is totally not traditional, but just the way that I like it! Give it a try!
What You’ll Need:
- 3 ½ cups of oat milk
- 1 egg
- 1 whole clove
- 1 cinnamon stick
- ¾ cup of condensed milk
- ½ cup of long grain white rice
- 1 tablespoon of vanilla extract
- Optional toppings: cinnamon, sliced strawberries, whipped cream
Directions:
- Place the rice in a strainer and rinse with water for about 15 seconds, making sure to rinse thoroughly.
- Next, place the rice in a medium to deep pan. Add the cinnamon clove, the cinnamon stick, and just 2 cups of oat milk (you will need the remaining oat milk later). Let soak for at least 1 hour.
- After soaking, bring the mixture to a boil on high heat. When it starts to boil (about 5 minutes) lower the heat to medium and cook until the liquid is almost all evaporated (about 5 more minutes). Be sure to give it a few stirs to ensure the rice does not stick at the bottom.
- Meanwhile in a bowl, add the egg and the remaining 1½ cups of oat milk. Whisk to combine.
- Once the rice is done cooking and the water has evaporated, lower the heat to medium/low and remove the cinnamon stick and clove.
- Next, add the milk & egg mixture, condensed milk, and vanilla extract.
- Cook over medium/low heat, stirring carefully and constantly for about 15-25 minutes.
- Remove from heat and let it cool.
- Enjoy warm or cold and top with strawberries, whipped cream, and cinnamon.
- Yields 5-8 servings.
