Colombian Rice Pudding (Arroz con Leche)
A creamy, cinnamon‑spiced rice pudding cooked with coconut milk and raisins, perfect for a comforting Colombian finish to any meal.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Rinse the rice under cold water until the water runs clear, then drain well.
-
Step 2 of 6
In a heavy saucepan combine the milk, coconut milk, cinnamon stick, cloves and a pinch of salt; bring to a gentle simmer over medium heat.
-
Step 3 of 6
Stir in the rice, reduce to low, and cook uncovered, stirring occasionally, until the rice is tender and the mixture thickens, about 30‑35 minutes.
-
Step 4 of 6
Add the sugar and vanilla, continue stirring for another 5 minutes until the sugar dissolves fully.
-
Step 5 of 6
Remove the pan from the heat, discard the cinnamon stick and cloves, then fold in the raisins; let the pudding rest for 5 minutes to allow the flavours to meld.
-
Step 6 of 6
Spoon the pudding into serving bowls, dust with ground cinnamon and serve warm or chilled.
Notes from the kitchen
If coconut milk is unavailable, replace with an equal amount of full‑fat dairy milk; the pudding will be less aromatic but still authentic. Store in the fridge for up to 3 days; re‑heat gently before serving.
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