I grew up eating arroz con leche. It was a warm treat served during the cold days. To this day, the taste of arroz con leche transports me to my childhood. Now that I’m older, and watching my girlish figure and cholesterol, I’ve tweaked my family’s original recipe to make a Sabroso Saturday: Healthy, Light Arroz con Leche Recipe (Spanish Style Rice Pudding). It’s a lighter and healthier version, that does not sacrifice taste!
¡Buen provecho! / Bon Appetite!
Sabroso Saturday: Healthy, Light Arroz con Leche Recipe (Spanish Style Rice Pudding)
- 1/2 cup uncooked long-grain white rice (I prefer Carolina Rice)
- 2 cups hot water
- 1/2 cup sugar
- Cinnamon stick
- 1 teaspoon of vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 cups skim milk
- 1/2 cup raisins
- 1/2 cup egg substitute or if you prefer real eggs use 2 whole eggs
Soak rice in hot water for about 15 minutes. Drain and rinse with cold water.
In a saucepan, combine sugar and milk. Place saucepan over a medium flame. Stir until sugar melts, then bring to a boil and reduce flame.
Add rice. Simmer over LOW heat for about 15 minutes or until the rice is soft and mixture is STILL liquid.
Beat eggs. Add raisins, cinnamon stick, and beaten egg substitute into rice mixture. Stir.
Let pudding cook uncovered, stirring often, until it just begins to boil.
Remove from flame.
Remove cinnamon stick and pour rice pudding into serving dishes, makes approximately 6 small servings.
Drizzle ground cinnamon over pudding.
Let stand for 15-20 minutes and serve warm (not hot).
This recipe can be served warm or cold. Personally, I love it warm. My youngest, on the other hand, enjoys it after it has chilled. It really is all about preference. My advise… make a batch and try it both ways before deciding which is your fave!
Let’s talk! What recipe brings back memories of your childhood? Share in a comment!