It’s finally under 90 degrees here in Austin, TX and I took advantage! We just passed our first day of fall and made my family some arroz con leche. This treat can be eaten as breakfast or even a nice dessert after dinner. Maybe even have a bowl as you watch a movie. Unlike most recipes on this blog, I have made this several times in the past. My first time making it was when I was in my first college apartment and I was missing home. I face-timed my mom and she took me through the whole process. It is a simple recipe and I don’t believe it’s that complicated, but it gives the most warm and comforting feeling when you eat it. With the cold weather coming up, be sure to have this recipe on hand.

This makes about 5 servings

• 1 can of evaporated milk
• 1 can of condensed milk
• 2 ½ cups of milk
• 1 cup of rice
• 1 cinnamon stick

1. In a large pot, pour your rice and cinnamon. Add water until it covers the rice. Place on high heat.
2. Once the water starts to boil, bring the heat down to low flame and leave to simmer for about 15 min.
3. After the 15 min have passed, add all your milks (evaporated, condensed, and regular milk) to the rice and stir slowly to distribute the milk.
   1. **It is important that you don’t over stir. Constantly stirring the rice will cause it to become mushy and that is no bueno**
4. Cook on low medium heat for another 10 min or until the rice is cooked through.

 

And that’s it! Super simple no stress snack/meal that so many people will love. What I really enjoy about making it after dinner is eating it hot and then saving the leftovers in the fridge and eating it cold the next day. The recipe I used does not need any sugar since the condensed milk adds the sweetness. If it is too sweet, you can always add more milk to take away the sugar. Serve hot or cold either way it’s delicious. Super excited for this fall season!