Tuesday, October 31, 2006

Bolivian Drinks & Sweets II

Arroz Con Leche
(Bolivian Rice pudding)

1 pound of rice
4 cups of water
1 stick of cinnamon
1 can of evaporated milk
1 can of sugared condensed milk
1 cup of regular milk
½ can of coconut milk
½ cup of Raisins
½ Cup of sliced Almonds
½ Cup of Walnuts (pieces)
3 Tablespoons of Flaked Coconut
5 Whole cloves
1 stick of cinnamon
1 pinch of salt
Ground cinnamon and whipped cream for garnishing


  • Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
  • At high heat add to the pot the cinnamon stick, cloves, salt, coconut and wait 5 minutes after it starts boiling.
  • Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
  • Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
  • Wait 5 more minutes and remove the mixture from the heat and put in a deepbaking dish.
  • Carefully remove the cinnamon stick.
  • Sprinkle the top with ground cinnamon and coconut, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325F
  • Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.

Great as a dessert, breakfast or tea time
I read many arroz con leche recipes in the internet and no wonder some people dislike this dish, they are not cooking it right! During my first semester of college in Cochabamba I lived with a wonderful lady from Tarija, Mrs. Beba Nery, her arroz con leche was out of this world, so I copied her recipe and came up with a similar version on her fabulous dessert. The other recipes I found are ok but to my taste,my family and friends this one isgreat!

You can buy condensed and evaporated milk at Wal-Mart in the Mexican and Latin food aisle

1 comment:

Anonymous said...

mi favorito.. gracias!!!