Rice Pudding (Arroz con leche)

Have I told you how much I love rice? (Yes I know I already have in quite a few previous posts, including an article on rice and the many ways to cook it.) However, when you love something with all your heart and all your stomach, it is pretty hard not to keep from declaring your love for it repeatedly until every person around you knows it by heart.

So, here am I again, expressing my profound love for all sorts of rice, whether they come as the base in a main dish (such as sushi, or white rice, or fried rice, or porridge) or in the form of desserts (such as rice puddings all over the world). In Singapore, my favorite rice pudding dessert was the Pulat Hitam. But now that I live in Argentina, I have to adjust my tastebuds a little, and yesterday I made Latin American rice pudding for the first time!


It was so good, that even after eating it for dessert last night, I woke up this morning and ate it for brunch.

Here’s the recipe that I found it a recipe book lying around the house:

cornbread in a cast iron skillet

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1) 100g of rice (the type for risottos – in Argentina it’s known as “Arroz Doble Carolina”)
2) 1 litre of full-cream milk
3) Lemon peel from 1 lemon
4) 150g of sugar
5) 1 pinch of salt
6) 1 teaspoon of vanilla essence
7) Dash of ground cinammon


1) Mix the rice, milk, lemon peel and salt in a large pot, and allow it to soak for 30 minutes
2) Bring the pot to low fire, and stir occasionally for 30 – 40 minutes or until rice grains are cooked
3) Once rice is cooked, add in vanilla essence and sugar and switch off the fire
4) Serve warm in bowls or cups with a dash of ground cinammon

Rice for creamy recipes:


Allow rice to soak in milk with lemon peel and salt for 30 minutes:

Heat rice mixture over low heat:

When it is fully cooked, add in sugar and vanilla essence:

Serve warm with a dash of cinammon:

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