Name: Chilean Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Chilean
Ingredients: 4 cups whole milk; 1/2 cup long-grain rice; 2 cloves; 1 stick of cinnamon; 1/3 cup sugar

Versión en español

Chilean rice pudding or “Arroz con Leche” is a recipe with many versions all in Latino America. The kind of rice change and the species, in Chile cinnamon and cloves, are the favorites. In the Caribbean, coconut milk replace the cow milk, so many options and flavor profiles.

In Chile, many desserts are cow milk-based, like Semolina pudding, “Leche Asada” or roasted milk, flan, “Leche Nevada” or floating island, and many more. Before refrigeration was accessible in Chile, cooking the fresh cow milk into desserts was an effective way to preserve it and get the kids to consume more milk.

All these desserts are popular and frequently offer in cafeterias and school lunches. They are comfort food. You can serve them warm in winter and cold in summer.

Many times Chilean rice pudding is served with fresh fruit or fruit sauces. Berries are popular but also cooked winter fruits like apples and quince. Quince is a great topping, and I can imagine rhubarb being great too.

Personally, I’m not a fan of cow milk desserts or Chilean rice pudding in particular, but I was certainly the exception more than the rule when compared to most Chilean kids.

Chilean Rice Pudding

Author: Pilar Hernandez
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 1x
Category: Dessert
Cuisine: Chilean

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Description

A traditional Chilean dessert.

Ingredients

Scale

4 cups whole milk
1/2 cup long-grain rice
2 cloves
1 stick of cinnamon
1/3 cup sugar

Instructions

In a heavy-bottomed pot, heat the milk over medium heat, add the cloves and the cinnamon stick.
Meanwhile, wash the rice in a colander under cold running water until the water runs clear.
Add the rice to the milk pot and start stirring. The idea is to cook the rice for 30 minutes until it is fully cooked and the milk has been reduced by half more or less. You do not have to stir all the time, but I stay in the kitchen and stir it every 1-2 minutes. The important thing is that the rice does not stick to the bottom of the pot; the milk should be simmering.
Taste after 30 minutes; if the rice is cooked, add the sugar, cook for three more minutes, remove from the heat, and serve warm or cold. The next day, it’s even more decadent. Store in the refrigerator.

Keywords: chilean rice pudding