Arroz con tres leches – Honduran rice pudding

Arroz con tres leches – Honduran rice pudding

Honduran arroz con leche

Good old rice pudding. You can find it pretty much anywhere in the world.

Well … just about.

Whether it’s boiled or baked, you can sample some kind of variety from Europe, the Middle East, Asia or the Americas. I don’t mind a dose of rice pudding on the occasion, and something tells me I’d like any variety that was put infront of me.

Honduran arroz con leche

When it comes to arroz con leche – or rice with milk – this one’s usually of Spanish origin; a simple concoction flavoured with sugar, lemon zest and cinnamon.

Same goes for Latin America and the Caribbean, where you can also encounter many more additions to the rice; including booze.

Honduran arroz con leche

What I’ve done with the arroz con leche here is use regular cow’s milk, sweetened condensed milk and dulce de leche – hence the ‘tres leches.’ It has more richness to it thanks to the unmistakeable caramel flavour that dulce de leche has.

It’s perfect on its own, or you can easily team it with some fresh blueberries and kiwi berries, like I have.

So, fancy a bit of pud?


Read about my Honduras travels here and here!


 

Honduran arroz con leche

 

Print Recipe
Arroz con tres leches - Honduran rice pudding
Rice pudding is an oldie but a goodie. But how about Honduran arroz con tres leches for your dessert treat? Go on, you know you want to.
Arroz con tres leches - Honduran rice pudding
Course Dessert
Cuisine Honduran
Servings
servings
Ingredients
Course Dessert
Cuisine Honduran
Servings
servings
Ingredients
Arroz con tres leches - Honduran rice pudding
Instructions
  1. Rinse the rice under running water, then put into a large saucepan along with the milk, over medium heat. Heat the milk gently, stirring occasionally for 5 minutes or so. Add the lemon zest, cinnamon stick and vanilla.
  2. As soon as it begins to show signs of boiling, reduce the heat and very gently simmer the milk for 20 minutes. After the 20 minutes, remove and discard the lemon zest and cinnamon, then stir through the condensed milk and dulce de leche.
  3. Stir continuously from this point until the rice is completely cooked through. This could be around 5 minutes.
  4. Turn off the heat and allow the rice to cool to room temperature before decanting into individual ramekins, cups or one single dish.
  5. Serve garnished with cinnamon and berries, if you like.
Share this Recipe
  • Yes, please! With the sweetened condensed milk plus the dulce de leche, this has to be addictive! We are both big fans of rice pudding, John, and this will be in our bowls this weekend. It won’t look as beautiful as yours (I really am always so impressed with your food styling!) but I know it will rock my tastebuds!

    • Well if you do end up making it, I hope you enjoy!

      • I’m making it this week. What do you consider a medium grain rice? Arborio?

        • Hmmm. The medium grain rice we have in Oz is different to arborio. Maybe try with long grain?

          • Will do! Maybe we’ll have a medium grain rice that I never thought of. I usually use jasmine or basmati, so they are very long.

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