15 Summer Arroz Con Leche | Rice Pudding Variations

This summer, arroz con leche is elevated with invigorating variations. From the tropical delight of Coconut and Mango to the tangy Key Lime Pie, each offers a unique flavor profile. Berry Bliss combines mixed berries, while Chocolate Hazelnut provides a rich twist. Light and vibrant, Pineapple and Cardamom brighten any gathering. With options like Maple Pecan and Matcha Green Tea, there’s a recipe for every palate. Discover even more tantalizing twists to enhance your summer dessert table.

Tropical Coconut and Mango Arroz Con Leche

Tropical Coconut and Mango Arroz Con Leche is a delightful twist on the traditional Spanish rice pudding. This creamy dessert combines the flavors of coconut milk and ripe mangoes, giving it a delicious tropical flair.

It’s perfect for those seeking a sweet treat that transports them to warm, sunny beaches, and it’s also a fantastic option for vegan and lactose-intolerant individuals. The preparation time is approximately 40 minutes, making it a great choice for gatherings or simply as a comforting dessert at home.

Ingredients

• 1 cup of Arborio rice
• 4 cups of coconut milk
• 1 cup of water
• 1/2 cup of sugar (or to taste)
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 1 ripe mango, diced
• 1/4 cup of shredded coconut (sweetened or unsweetened)
• Ground cinnamon for garnish (optional)
• Mint leaves for garnish (optional)

Cooking Steps

1. Rinse the Arborio rice under cold water until the water runs clear, then drain well.
2. In a large saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring the mixture to a gentle boil over medium heat.
3. Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes or until the rice is tender and the mixture has thickened to your desired consistency.
4. Remove from heat and stir in the vanilla extract, diced mango, and shredded coconut. Allow the pudding to cool slightly, as it will thicken further as it cools.
5. Serve warm or chilled in individual bowls and garnish with a sprinkle of ground cinnamon and mint leaves, if desired.

Variations and Tips

• For an extra layer of flavor, consider adding a tablespoon of lime juice or lime zest along with the mango.
• You can use other fruits, such as pineapple or papaya, to customize the dish to your taste.
• If you’d like a creamier texture, you can blend a portion of the pudding and then mix it back in.
• This dish can be made a day ahead. Just store it in an airtight container in the refrigerator and give it a good stir before serving.
• For added texture, you might sprinkle some toasted nuts or seeds on top before serving.

Berry Bliss Arroz Con Leche

Berry Bliss Arroz Con Leche is a delightful twist on the classic Spanish rice pudding, integrating the vibrant flavors of mixed berries for a rejuvenating and fruity dessert. Ideal for summer gatherings or as a comforting treat any time of the year, this dish combines the creamy richness of traditional arroz con leche with the natural sweetness and tartness of berries.

In just about 30 minutes of preparation and cooking time, you can indulge in this delightful dessert that serves 4-6 people.

Ingredients:

• 1 cup arborio rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
• Zest of 1 lemon (optional)
• Mint leaves for garnish (optional)

Cooking Steps:

1. Rinse the arborio rice under cold water to remove excess starch, then drain.
2. In a medium saucepan, combine the rice, whole milk, sugar, vanilla extract, cinnamon, and salt. Bring the mixture to a gentle boil over medium heat, stirring frequently.
3. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and creamy (about 20-25 minutes).
4. Stir in the mixed berries and lemon zest (if using), allowing them to warm through for about 2 minutes.
5. Remove from heat, and let it sit for a few minutes to thicken. The pudding will continue to thicken as it cools.
6. Serve warm or chilled in individual bowls, garnished with fresh mint leaves if desired.

Variations and Tips:

• For an extra creamy texture, consider using coconut milk or almond milk in place of whole milk.
• Experiment with different fruits such as peaches or mangoes for a tropical twist.
• Top with a dollop of whipped cream or a scoop of ice cream for added indulgence.
• To enhance flavor, add a splash of coconut extract or almond extract along with the vanilla.
• If you prefer a more intense berry flavor, make a quick berry compote to drizzle on top by simmering additional berries with a little sugar and water until they break down.

Key Lime Pie Arroz Con Leche

Key Lime Pie Arroz Con Leche is a delightful twist on the traditional Mexican rice pudding, infusing the comforting creaminess of the classic dessert with the bright and zesty flavors of key lime. This dish is perfect for those who appreciate tropical desserts and are looking for a revitalizing treat to cool off on warm days.

Ideal for gatherings, potlucks, or as a unique finishing touch to any meal, it can be prepared in about 30 minutes, plus chilling time.

Ingredients:

• 1 cup Arborio rice
• 4 cups coconut milk
• 1 cup sweetened condensed milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• Zest of 2 key limes
• 1/4 cup fresh key lime juice
• 1 teaspoon vanilla extract
• Whipped cream, for topping
• Extra lime zest, for garnish
• Graham cracker crumbs, for garnish

Cooking Steps:

1. In a medium saucepan, combine the Arborio rice and coconut milk. Bring to a gentle simmer over medium heat.
2. Stir in the sweetened condensed milk, granulated sugar, and salt. Cook, stirring frequently, until the rice is tender and the mixture thickens, about 20 minutes.
3. Remove from heat and stir in the key lime zest, key lime juice, and vanilla extract. Mix well to combine.
4. Allow the mixture to cool to room temperature before transferring it to serving dishes or a large bowl.
5. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to firm up.
6. When ready to serve, top with dollops of whipped cream, a sprinkle of extra lime zest, and graham cracker crumbs for a delightful finishing touch.

Variations and Tips:

• For an extra tropical flair, add toasted coconut flakes on top.
• If you prefer a less sweet version, reduce the amount of sweetened condensed milk or sugar according to taste.
• For a gluten-free option, confirm the graham crackers used are labeled as gluten-free.
• This dessert can be made in advance and stored in the refrigerator for up to 3 days, making it a perfect make-ahead treat.
• Experiment with other citrus flavors, like lemon or orange, by substituting the key lime juice and zest accordingly.

Chocolate Hazelnut Arroz Con Leche

Chocolate Hazelnut Arroz Con Leche is an indulgent twist on the traditional Latin American rice pudding dessert. Infused with the rich flavors of chocolate and hazelnuts, this decadent dish appeals to chocolate lovers of all ages and is perfect for a cozy dinner party or as a comforting treat after a long day.

Preparation takes about 30 minutes, followed by a cooling period, making it easy to whip up and enjoy!

Ingredients:

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 cup chocolate hazelnut spread (e.g., Nutella)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chopped hazelnuts (toasted, for garnish)
• Cocoa powder (for dusting, optional)
• Whipped cream (for serving, optional)

Cooking Steps:

1. Rinse the Arborio rice under cold water until the water runs clear. Drain well.
2. In a large saucepan, combine the rinsed rice, milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat.
3. Once boiling, reduce the heat to low and let the mixture simmer, stirring frequently, until the rice is tender and creamy, about 20 minutes.
4. When the rice is cooked, remove the saucepan from the heat. Stir in the chocolate hazelnut spread and vanilla extract until well combined.
5. Allow the chocolate hazelnut arroz con leche to cool for a few minutes before transferring it to individual serving bowls or a large dish.
6. Top with chopped hazelnuts, a dusting of cocoa powder, and a dollop of whipped cream, if desired.
7. Serve warm or chilled.

Variations and Tips:

• For a deeper flavor, try adding a splash of espresso or coffee to the milk mixture before cooking.
• You can substitute the whole milk with almond milk or coconut milk for a dairy-free version.
• Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
• If you prefer a thicker consistency, cook the arroz con leche longer, keeping an eye on it to avoid burning.
• Experiment with different toppings, such as sliced bananas, berries, or even more nuts, to create your perfect dessert!

Pineapple and Cardamom Arroz Con Leche

Pineapple and Cardamom Arroz Con Leche is a delightful twist on the traditional Latin American dessert, combining the comforting creaminess of rice pudding with the tropical sweetness of pineapple and the aromatic warmth of cardamom.

This dish is perfect for those looking to indulge in a sweet treat that is not only pleasing to the palate but also offers a touch of exotic flair. Ideal for family gatherings or as a revitalizing dessert on a warm day, it takes approximately 30 minutes to prepare, plus some chilling time.

Ingredients:

• 1 cup Arborio rice
• 4 cups whole milk
• 1 cup coconut milk
• 1 cup fresh pineapple, diced
• 1/2 cup sugar (adjust to taste)
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• A pinch of salt
• Ground cinnamon, for garnish
• Fresh mint leaves, for garnish (optional)

Cooking Steps:

1. Rinse the Arborio rice under cold water until the water runs clear. This helps to remove excess starch.
2. In a large saucepan, combine the rinsed rice, whole milk, coconut milk, sugar, salt, and ground cardamom. Stir well to combine.
3. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let it simmer, stirring frequently to prevent sticking, for about 20-25 minutes, or until the rice is tender and the pudding has thickened.
4. Once the rice is cooked, remove the saucepan from heat and stir in the vanilla extract and diced pineapple. Mix well to incorporate the flavors.
5. Allow the dessert to cool slightly before serving. You can serve it warm, at room temperature, or chilled.
6. Before serving, sprinkle a little ground cinnamon on top and garnish with fresh mint leaves if desired.

Variations and Tips:

• Fruit Variations: Substitute pineapple for other fruits like mango, mango puree, or peaches for a different twist.
• Dairy-Free Option: Use almond or oat milk instead of whole milk for a dairy-free version while maintaining the richness with coconut milk.
• Nutty Flavor: For an added texture and flavor, toss in some toasted coconut flakes or chopped nuts like almonds or pistachios.
• Sweetness Adjustment: Taste the mixture before serving and adjust the sugar according to your sweetness preference.
• Chilling Time: For a colder dessert, let the arroz con leche sit in the fridge for at least an hour before serving to enhance the flavors.

Enjoy this vibrant Pineapple and Cardamom Arroz Con Leche as a unique dessert that’s sure to impress!

Almond and Cherry Arroz Con Leche

Almond and Cherry Arroz Con Leche is a delightful twist on the traditional Latin American rice pudding that infuses nutty almond flavors and a hint of tart cherry. This creamy dessert is perfect for anyone seeking a comforting and unique sweet treat, making it an excellent choice for gatherings, dinner parties, or a cozy night in.

The preparation time is approximately 30 minutes, with an additional 20 minutes for simmering and cooling, resulting in a rich, flavorful dish that will impress friends and family alike.

Ingredients:

• 1 cup Arborio rice
• 4 cups milk (whole or almond milk)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup toasted almond slices
• 1 cup cherry preserves or fresh cherries (pitted and halved)
• 1/2 teaspoon ground cinnamon (optional)
• Fresh cherries for garnish (optional)
• Mint leaves for garnish (optional)

Cooking Instructions:

1. In a medium saucepan, combine the Arborio rice and 1 cup of milk. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
2. Once boiling, reduce the heat to low and gradually add the remaining milk, sugar, vanilla extract, and almond extract. Stir well to combine.
3. Continue to cook on low heat for about 20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency. If the mixture gets too thick, add more milk as needed.
4. Remove the saucepan from the heat, and fold in the toasted almond slices and cherry preserves or fresh cherries. Mix thoroughly until combined.
5. Allow the pudding to cool slightly before transferring it to individual serving bowls or a large serving dish. Sprinkle with ground cinnamon, if desired.
6. Chill in the refrigerator for at least 1 hour before serving, allowing the flavors to meld.

Variations and Tips:

• For a dairy-free version, use almond or coconut milk in place of regular milk.
• Incorporate a splash of amaretto liqueur for an extra layer of flavor.
• Replace the cherry preserves with other fruits such as diced peaches or strawberries for a different fruity twist.
• Experiment with toppings like whipped cream, shredded coconut, or a drizzle of honey for added sweetness.
• Serve warm or cold as per preference; this dessert is enjoyable in any state!

Lemon Basil Arroz Con Leche

Lemon Basil Arroz Con Leche is a revitalizing twist on the traditional rice pudding, combining the creaminess of the classic dish with zesty lemon and aromatic basil. This dessert is perfect for those who enjoy light, citrus-infused flavors and is ideal for warm weather gatherings or as a delightful ending to any meal.

The preparation time is approximately 30 minutes, with an additional 1-2 hours for chilling.

Ingredients:

• 1 cup Arborio or short-grain rice
• 4 cups milk (whole or a combination of whole and coconut milk)
• 1 cup water
• 1/2 cup sugar (adjust to taste)
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/3 cup fresh basil leaves, finely chopped
• Ground cinnamon (for garnish)
• Lemon slices and basil sprigs (for garnish)

Cooking Steps:

1. In a medium saucepan, combine the rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed.
2. Once the rice is ready, add the milk, sugar, salt, lemon zest, and lemon juice to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, approximately 20-25 minutes.
3. Remove the saucepan from the heat and fold in the chopped basil leaves. Allow the mixture to cool slightly.
4. Transfer the Lemon Basil Arroz Con Leche to serving bowls or cups. Cover with plastic wrap or lids to prevent a skin from forming, and refrigerate for at least 1-2 hours until chilled.
5. Before serving, sprinkle a pinch of ground cinnamon on top and garnish with lemon slices and basil sprigs for an appealing presentation.

Variations and Tips:

• For a dairy-free version, substitute regular milk with almond milk or oat milk.
• To enhance the flavor, consider adding a teaspoon of vanilla extract while cooking the rice.
• If you prefer a sweeter dessert, you can add more sugar or top it with honey or maple syrup before serving.
• Experiment with different herbs; mint can also be a revitalizing alternative to basil.
• Add some toasted nuts or granola for a crunchy texture contrast when serving.

Passion Fruit Arroz Con Leche

Passion Fruit Arroz Con Leche is a delightful twist on the traditional Latin American rice pudding that infuses the dish with the vibrant, tangy flavor of passion fruit.

This delightful dessert is perfect for those who enjoy invigorating tropical flavors and are looking to impress their guests at gatherings or simply indulge themselves after a meal. The preparation time is approximately 30 minutes, plus cooling time, making it an excellent choice for both everyday treats and special occasions.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of whole milk
• 1 cup of coconut milk
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 3-4 passion fruits (for juice and garnish)
• Grated coconut (optional for garnish)
• Cinnamon (optional for garnish)

Cooking Steps:

1. Rinse the Arborio rice under cold water until the water runs clear, then drain it well.
2. In a large saucepan, combine the rinsed rice, whole milk, coconut milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat while stirring occasionally to prevent the rice from sticking.
3. Once boiling, reduce the heat to low and simmer uncovered for about 20-25 minutes, stirring frequently until the rice is tender and the mixture has thickened to a creamy consistency.
4. While the rice is cooking, cut the passion fruits in half and scoop out the pulp into a bowl. Set aside some pulp for garnish.
5. Once the rice pudding has thickened, remove it from the heat and stir in the vanilla extract and the juice from the passion fruits. Allow it to cool slightly before serving.
6. For serving, dish the Passion Fruit Arroz Con Leche into individual bowls or cups. Garnish with reserved passion fruit pulp, grated coconut, and a sprinkle of cinnamon if desired.

Variations and Tips:

• For a richer flavor, substitute some of the whole milk with evaporated milk.
• You can add tropical fruits like mango or banana as toppings to enhance the dish’s flavor.
• If you like extra sweetness, consider drizzling honey or agave syrup over the top before serving.
• To make this dish vegan-friendly, replace the whole milk and coconut milk with almond milk or any other plant-based milk of your choice, and use a suitable sugar substitute.

Watermelon and Mint Arroz Con Leche

Watermelon and Mint Arroz Con Leche is a revitalizing twist on the traditional Mexican dessert, combining the creamy texture of rice pudding with the juicy sweetness of watermelon and the fragrant freshness of mint.

This dessert is perfect for warm summer days, making it ideal for gatherings, family celebrations, or simply as a delightful treat for yourself. The preparation time is about 30 minutes, plus chilling time in the refrigerator, making it a relatively quick dessert that packs a punch of flavor.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of water
• 1 can (13.5 oz) of coconut milk
• 1 cup of whole milk
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2 cups of diced watermelon (seeds removed)
• 1/4 cup of fresh mint leaves, chopped
• Mint sprigs for garnish

Cooking Steps:

1. Rinse the Arborio rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. In a large pot, bring the water to a boil. Add the rinsed rice, then lower the heat to medium-low and let it simmer uncovered for about 15 minutes or until the rice is tender and has absorbed most of the water.
3. Once the rice is cooked, stir in the coconut milk, whole milk, sugar, vanilla extract, and salt. Cook on low heat, stirring frequently, for about 10-15 minutes until the mixture thickens to a creamy consistency.
4. Remove the pot from the heat and let the rice pudding cool for about 10 minutes.
5. Fold in the diced watermelon and chopped mint, reserving a few pieces of watermelon and mint for garnish.
6. Transfer the arroz con leche to serving bowls or cups and cover with plastic wrap. Refrigerate for at least 2 hours to chill and allow the flavors to meld.
7. Before serving, garnish each bowl with extra watermelon pieces and a sprig of mint.

Variations and Tips:

• For a richer flavor, you can substitute the whole milk with heavy cream.
• If you prefer a sweeter dish, adjust the sugar to taste or add a drizzle of honey or agave syrup before serving.
• Experiment with other fruits such as strawberries or mangoes for a different taste profile.
• To make it vegan, verify to use plant-based alternatives for the milk and sugar.
• Feel free to add a squeeze of lime juice to the watermelon for an extra zing.
• Serve this dessert chilled for a revitalizing summer treat and enjoy the delightful contrast of flavors!

Cinnamon Peach Arroz Con Leche

Cinnamon Peach Arroz Con Leche is a delightful twist on the classic Spanish rice pudding, combining the comforting creaminess of arroz con leche with the juicy sweetness of peaches. This dessert is perfect for those who enjoy a fruity touch in their sweets or for anyone looking to introduce a fresh element into a traditional dish.

With a total preparation and cooking time of about 30-40 minutes, it’s a quick yet impressive dessert that can be enjoyed by family and friends any time of the year.

Ingredients:

• 1 cup medium-grain rice
• 4 cups whole milk
• 1 cup canned or fresh peaches, diced
• 1/2 cup sugar
• 1 teaspoon ground cinnamon (plus more for garnish)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter (optional)
• Fresh mint leaves (for garnish, optional)

Cooking Steps:

1. Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too gummy.
2. Cook the Rice: In a large saucepan, combine the rinsed rice, 1 cup of milk, and salt. Bring to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the rice is tender and most of the liquid has absorbed.
3. Add Milk and Sugar: Stir in the remaining 3 cups of milk, sugar, ground cinnamon, and vanilla extract. Cook over low heat, uncovered, for an additional 10-15 minutes, stirring frequently until the mixture is creamy and thickened to your desired consistency.
4. Incorporate Peaches: Gently fold in the diced peaches and butter (if using) into the rice pudding. Cook for a few more minutes to warm the peaches through without breaking them down.
5. Serve: Remove from heat and let cool slightly. Serve warm or chilled, garnished with a sprinkle of cinnamon and a sprig of fresh mint, if desired.

Variations and Tips:

• For a Healthier Version: Use almond milk or coconut milk instead of whole milk for a lighter dessert.
• Fruit Options: Substitute peaches with other fruits like mango, chopped apples, or berries for different flavor profiles.
• Spice It Up: Experiment with different spices such as nutmeg or cardamom for additional flavor dimensions.
• Texture Play: For added texture, try stirring in toasted nuts such as almonds or pecans before serving.
• Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat in a saucepan or microwave before serving.

Enjoy this Cinnamon Peach Arroz Con Leche as a delightful finish to any meal, or savor it as a comforting midday treat!

S’mores Arroz Con Leche

S’mores Arroz Con Leche is a delightful twist on the traditional Mexican rice pudding, combining the comforting flavors of creamy rice, sweetened milk, and the beloved s’mores experience—all without the campfire! This dish is ideal for families, gatherings, and anyone with a sweet tooth looking for a unique dessert. The preparation time is approximately 30 minutes, with an additional chilling time of 1-2 hours to allow the flavors to meld beautifully.

Ingredients:

• 1 cup Arborio rice
• 4 cups whole milk
• 1 cup sweetened condensed milk
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: chocolate sauce for drizzling

Cooking Instructions:

1. In a medium saucepan, combine the Arborio rice with the whole milk, sweetened condensed milk, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking.
2. Once it reaches a simmer, reduce the heat to low and cover the saucepan. Cook the rice for about 20 minutes or until the rice is tender and creamy. You may need to stir occasionally and add a bit more milk if it gets too thick.
3. Remove the saucepan from heat and stir in the vanilla extract and chocolate chips until melted and evenly distributed. Allow the mixture to cool slightly.
4. Gently fold in the mini marshmallows and graham cracker crumbs, reserving some of each for garnishing.
5. Transfer the S’mores Arroz Con Leche into serving bowls or dishes, then cover and refrigerate for 1-2 hours to chill and allow the flavors to combine.
6. Before serving, top with extra mini marshmallows, graham cracker crumbs, and a drizzle of chocolate sauce if desired.

Variations and Tips:

• Nutty Add-In: Consider adding chopped toasted nuts like pecans or almonds for an extra crunch.
• Flavor Twist: For a richer flavor, add a touch of cinnamon or cocoa powder to the rice mixture while cooking.
• Vegan Option: Substitute whole milk with almond, coconut, or oat milk, and use coconut cream instead of sweetened condensed milk for a dairy-free version.
• Serving Idea: For a fun presentation, layer the S’mores Arroz Con Leche in jars, alternating layers of pudding, graham cracker crumbs, and marshmallows.
• Garnish Suggestion: Lightly torch the top layer of marshmallows for a toasted effect reminiscent of traditional s’mores.

Enjoy this dreamy S’mores Arroz Con Leche, perfect for any celebration or a cozy night in!

Matcha Green Tea Arroz Con Leche

Matcha Green Tea Arroz Con Leche is a delicious and unique twist on the traditional Latin American dessert, arroz con leche. Infused with the earthy flavor of matcha green tea, this dish is not only delightful for those who enjoy Asian-inspired sweets but also a healthier alternative thanks to the antioxidants found in matcha.

It’s perfect for anyone looking to indulge their sweet tooth while also loving the distinct taste of matcha. Preparation time is around 30 minutes, making it a quick yet impressive option for gatherings or a comforting treat at home.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk (or almond milk for a dairy-free option)
• 1/2 cup sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 2 tablespoons matcha green tea powder
• 1/2 teaspoon ground cinnamon (plus more for garnish)
• Pinch of salt
• Optional: shredded coconut or almond slivers for topping

Cooking Steps:

1. Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the dish from becoming too sticky.
2. In a medium-sized pot, combine the rinsed rice, whole milk, sugar, vanilla extract, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Once it reaches a simmer, reduce the heat to low and cook for about 20 minutes, stirring frequently to prevent sticking. The rice should be tender and the mixture should thicken.
4. In a small bowl, mix the matcha green tea powder with a couple of tablespoons of hot water to create a smooth paste. This helps prevent clumps of matcha in the final dish.
5. Add the matcha mixture and ground cinnamon to the rice and milk mixture. Stir well until completely combined and heated through.
6. Remove from heat and let cool slightly before serving. The dish will thicken as it cools.
7. Serve warm or chilled, garnished with a sprinkle of ground cinnamon, and optionally, shredded coconut or almond slivers.

Variations and Tips:

• To enhance the flavor, consider adding a pinch of ginger or cardamom when cooking the rice.
• For a creamier consistency, substitute half of the milk with coconut milk.
• If you prefer a vegan version, use coconut or almond milk, and replace sugar with maple syrup or agave nectar.
• Top with seasonal fruits like mango or berries for added freshness.
• If you’d like a more decadent dessert, drizzle with sweetened condensed milk before serving.

Maple Pecan Arroz Con Leche

Maple Pecan Arroz Con Leche is a delightful twist on the traditional Latin American rice pudding that adds a sweet and nutty flavor profile to this classic dish. This cozy dessert is perfect for chilly evenings or as a comforting treat for a family gathering. It combines creamy rice pudding with the rich taste of maple syrup and crunchy pecans.

The preparation time for this delightful dish is approximately 30 minutes, followed by a cooling time to let the flavors meld beautifully.

Ingredients:

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup unsweetened almond milk (or additional whole milk)
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (plus more for garnish)
• 1/2 cup chopped pecans (toasted)
• Pinch of salt
• Additional maple syrup for drizzling (optional)

Cooking Instructions:

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large saucepan, combine the rinsed rice, whole milk, and almond milk. Bring to a gentle boil over medium heat, stirring frequently.
3. Once boiling, reduce the heat to low and add the maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir well to combine.
4. Cover the saucepan and let the mixture simmer on low heat for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
5. Remove the saucepan from heat and fold in the toasted pecans. Allow the pudding to cool slightly before serving.
6. Serve warm or chilled in individual bowls, drizzled with additional maple syrup and a sprinkle of cinnamon on top for garnish.

Variations and Tips:

• For a creamier texture, you can replace part of the whole milk with coconut milk.
• Add a pinch of nutmeg for additional warming spice flavor.
• Try incorporating dried fruits like raisins or cranberries for extra sweetness and texture.
• For a dairy-free version, confirm all your ingredients, including the almond milk and maple syrup, are certified dairy-free.
• To store leftovers, transfer them to an airtight container in the refrigerator, where they will last for up to 3 days.
• Reheat on the stove or microwave, adding a splash of milk to restore creaminess if needed.

Enjoy the comforting flavors of this Maple Pecan Arroz Con Leche!

Strawberry Shortcake Arroz Con Leche

Strawberry Shortcake Arroz Con Leche is a delightful fusion dessert that combines the creamy, comforting texture of traditional rice pudding with the fresh, fruity flavors of strawberry shortcake. This dish is perfect for summer gatherings, family celebrations, or simply as a sweet treat at the end of a long day.

With a preparation time of just 30 minutes (plus chilling), it is an easy and enjoyable way to impress your guests or pamper yourself.

Ingredients

• 1 cup Arborio rice
• 4 cups whole milk
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup diced fresh strawberries
• 1 cup whipped cream
• Fresh strawberry slices for garnish
• Crumbled shortcake or ladyfingers (optional)

Cooking Steps

1. Rinse the Arborio rice under cold water until the water runs clear. This removes excess starch and guarantees a creamy texture.
2. In a large saucepan, combine the rice, whole milk, coconut milk, sugar, and salt. Bring the mixture to a gentle simmer over medium heat while stirring occasionally.
3. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture has thickened. If it becomes too thick, add a little extra milk to reach your desired consistency.
4. Stir in the vanilla extract and mix well. Remove the saucepan from heat and let it cool slightly.
5. Once the rice pudding is cool, fold in the diced strawberries, mixing gently to combine.
6. Transfer the mixture into serving bowls or cups and refrigerate for at least 1 hour to chill completely.
7. Just before serving, top each portion with a generous dollop of whipped cream and garnish with fresh strawberry slices. For added texture, sprinkle crumbled shortcake or ladyfingers on top if desired.

Variations and Tips

• Fruit Variations: Switch out the strawberries for other berries like blueberries, raspberries, or sliced peaches if you prefer.
• Flavor Enhancements: Add a teaspoon of almond extract to the mixture for a nutty flavor twist or stir in a tablespoon of lime zest for a citrusy touch.
• Dairy-Free Option: Keep the dish dairy-free by using almond milk or oat milk in place of whole milk.
• Serving Suggestions: Serve it as a layered parfait with alternating layers of rice pudding, whipped cream, and strawberries for visual appeal.
• Make Ahead: The rice pudding can be prepared a day in advance. Just assemble it with toppings right before serving for the best texture.

Enjoy your invigorating and delicious Strawberry Shortcake Arroz Con Leche!

Coconut Lime Arroz Con Leche

Coconut Lime Arroz Con Leche is a delightful twist on the traditional rice pudding that combines the creaminess of coconut milk with the zesty brightness of lime. This dessert is perfect for those who enjoy tropical flavors and is a fantastic option for serving at gatherings or as a comforting treat at home.

With a preparation time of about 30 minutes plus some resting time, it’s an easy yet impressive dish to whip up for friends and family.

Ingredients:

• 1 cup Arborio rice
• 4 cups coconut milk (canned or carton)
• 1 cup water
• 1 cup sugar
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt
• Optional toppings: toasted coconut flakes, lime zest, or fresh berries

Cooking Instructions:

1. Begin by rinsing the Arborio rice under cold water to remove excess starch. Drain and set aside.

2. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring the mixture to a gentle boil over medium heat.

3. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally to prevent the rice from sticking.

4. After 20 minutes, stir in the sugar, lime juice, and lime zest. Continue cooking for an additional 5-10 minutes, or until the mixture thickens to your desired creaminess.

Remove from heat.

5. Allow the coconut lime arroz con leche to cool slightly, then transfer it to serving bowls or dishes. You can serve it warm or chilled, depending on your preference.

6. For added flavor and texture, top with toasted coconut flakes, a sprinkle of lime zest, or fresh berries before serving.

Variations and Tips:

• For a richer flavor, substitute part of the coconut milk with heavy cream or add sweetened condensed milk.
• Experiment with different citrus fruits; orange or grapefruit zest can be substituted for lime for a different flavor profile.
• If you want a more fragrant version, add a few drops of almond extract or vanilla extract along with the sugar.
• Feel free to make a larger batch; this recipe can easily be doubled for larger gatherings. Just make sure you use a larger saucepan to accommodate the increased volume.