The basic arroz con leche recipe is as simple as warming up milk, adding sugar, and cooking the rice in it. This is also how rice pudding is made, as well as several Asian and European desserts. Arroz con leche is often cooked on the stovetop, but some varieties use the oven for a dramatic finish.
Serve warm or cold. What are the origins of arroz con leche? Arroz con leche is a Spanish version of rice pudding where the milk and rice are sweetened, cooked and flavored, creating a thick dish. Horchata is also made with milk, sugar and rice, however the rice is soaked, and the solids are then strained out creating a delicious chilled beverage.
When over-cooked and under-stirred, arroz con leche can get quite firm. Stirring with a flat edge wooden spoon or spatula while cooking will prevent sticking and burning on the bottom of the pan.
Dulce de leche is a delicious confection that's very common across Latin America. While delicious, traditional dulce de leche is made with sweet condensed milk which is full of sugar, so it's a no-no for anyone following a healthy low-carb diet. My dulce de leche is different!