Arroz Con Leche

Growing up I was always amazed at my mother’s ability to mentally retain recipes and execute them flawlessly without ever consulting her cookbook.  Nearly hopeless in the kitchen, God help me if I don’t have a paper printout of the dish with precise, step-by-step instructions.  In the past I have tried to recreate a recipe, oftentimes one that I have watched her prepare countless times, and I inevitably forget something of vast importance.  This recipe, however, is one that I have never failed to prepare properly (as long as I have my notes to glance at!)

Literally translated from Spanish as “Rice with Milk,” the main ingredients are white rice, milk, heavy cream, and sugar.  Arroz con Leche is a simple dish that can be eaten at any time during the year, but is most often consumed in the colder months.  The Latin American answer to the English Rice Pudding, this delectable concoction can be served hot or cold and is typically garnished with a sprinkling of ground cinnamon or cinnamon sticks and a sprig of mint if you want to be fancy.

Although not the most nutritious meal to consume, it is similar to other Latin dishes in that it is calorie-dense and meant to keep you full for many hours.  Rice, when paired with a hearty serving of beans, combines to make a perfect protein and can completely take the place of meat.  This is beneficial to many Mexican residents, both in the past and the present,  as the level of poverty is relatively high, especially in rural areas.  Unfortunately, the lack of portability of this dish does not allow it be served while on the go or while working out in the fields.


6 – 2 inches of a cinnamon stick

2 – 2×1 inch strip of orange rind

5 cups rice

8 cups milk

2 cups heavy cream

3 cup sugar


1/4 cup raisins

Ground cinnamon, for garnish

Add cinnamon sticks, orange rind, and water to a large saucepan.  Boil for 10-15 mins to release flavor.

Add rice and return to a boil  Once the desired temperature has been reached, stir once and turn down to medium/low heat.  Simmer 20 minutes.

Plain white rice, a staple of Latin communities

Let stand for 5-10 minutes to absorb all the liquid.

Remove cinnamon sticks and orange rind.  Fluff to break up any lumps.  DO NOT mash.

Rice after it has been cooked with orange peels and cinnamon

Using a rubber spatula, stir in the milk and sugar. Be mindful to scrape the bottom of the pan to avoid burning the rice.  Simmer over medium-low heat, stirring frequently, (10 to 15 minutes.)

Add milk and stir constantly. Rice will absorb liquid

Add heavy cream.  Simmer over medium low heat, stirring frequently, (10 to 15 minutes.)  If desired, add raisins during this time.

After heavy cream is added, continue stirring

This dish can be served warm or cold, garnished with a sprinkling of ground cinnamon.

Serve and enjoy!


Argueta, Jorge, and Fernando Vilela. Arroz con leche: un poema para cocinar = Rice pudding: a cooking poem. Toronto: Groundwood , 2016. Print.

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“Arroz Con Leche.” Arroz Con Leche — Science Leadership Academy @ Center City. N.p., n.d. Web. 25 Nov. 2016.

“Arroz con Leche – Hispanic Culture | Latino Culture | Latin American Culture.” Hispanic Culture | Latino Culture | Latin American Culture. N.p., 2013. Web. 25 Nov. 2016.

Cuevas, Dr. Marco Polo Hernández. “West Africa and the Origin of Mexican Rice Cultivation and Rice Gastronomy.” West Africa and the Origin of Mexican Rice Cultivation and Rice Gastronomy. N.p., 1970. Web. 25 Nov. 2016.

“Mexican Food: An Short History.” Mexican Food: An Short History. N.p., n.d. Web. 25 Nov. 2016.

“Rice: The gift of the other gods.” Rice: The gift of the other gods : Mexico Cuisine. N.p., n.d. Web. 25 Nov. 2016.

“Spanish Rice Pudding (Arroz con Leche) – Spanish Recipes | don Quijote.” DonQuijote. N.p., n.d. Web. 25 Nov. 2016.

“The Spanish Arroz con Leche.” United Planet Blog. N.p., n.d. Web. 25 Nov. 2016.

“What is the history of Arroz con Leche?” Reference. N.p., n.d. Web. 25 Nov. 2016.


Aguirre, Jennifer (Introduction)

Asparagus Stuffed Chicken & Mushroom Risotto

Hi all!  Sorry for the late reply… I need to start checking my planner more diligently!  My name is Jennifer, but I will answer to almost any variation of the name.  Just don’t whistle at me!  I am in my final semester here at CSUDH and have found that the dreaded “senioritis” is starting to set in.  As much as I enjoy learning and listening to the conversations that arise in class, it’s getting harder and harder to bring myself into a focused state.  I just keep reminding myself that we have less than a month before we finish and I am out of here!  (In the most positive and respectful way)  As fond as I have grown of my surroundings and the familiar faces of my IDS classmates, it’s time to move on and up!

Instead of a favorite food, I chose to share a picture of a dish that I was very proud of.  I am not the best cook and I don’t always derive pleasure from creating in the kitchen, however when I finished this I felt AMAZING.  I slaved over a hot stove one afternoon making mushroom risotto and asparagus and cheese stuffed chicken breasts.  It was something far outside of my comfort zone but I thought that I would make the effort anyway.  I was pleasantly surprised by the outcome.  The cheesy saltiness of the risotto was cut by the addition of rich Portabella mushrooms while the chicken, which had been sprinkled with Parmesan and different seasonings, was cooked to near perfection.  It was juicy and flavorful, a well-paired complement to the crunch of the grilled asparagus.  Add in some wine and votive candles and you have a bona fide romantic dinner.