Bolivian Rice Pudding
Arroz con leche (rice pudding). Creamy dessert, infused with cinnamon and cloves consumed hot or cold in Latin America.
Servings 6 (1/2 cup)
- 1/2 cup short grain rice
- 4 cups whole milk
- 1/8 teaspoon ground cloves (4 whole cloves)
- 1 cinnamon stick (1/2 teaspoon ground cinnamon)
- 2 tablespoons sugar
In a saucepan add the rice and milk and soak for 15 minutes.
Add the rest of the ingredients to the saucepan, and cook over medium-low heat, stirring constantly.
Cook for 20 to 25 minutes, or until the rice is cooked and the mixture is creamy.
Remove the cinnamon stick and cloves, if used.
Serve in glasses.
It can be eaten hot or it can be stored in the refrigerator and served cold.
The amount of sugar is to your liking. Taste and add more if you like it sweeter.
It can be stored in the refrigerator for up to 3 days. I do not recommend freezing.