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Legacy of Multiracial Motherhood

Cuban Arroz con Leche: Hispanic Recipe Traditions

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Hispanic Heritage and Cuban Rice Pudding

Second only to language, passing down your family legacy is most effectively done in the kitchen. You can remember your own family legacy by passing down recipes and offering your children the spices of your youth. And with Hispanic Heritage Month kicking off last week, the opportunity to explore Hispanic recipes like this Cuban Arroz con Leche (otherwise known as rice pudding) gives you a great way to teaching about other cultures too.

Luckily for us, this recipe does both – we get honor our Latino roots and the beautiful legacy of my bisabuela that taught me how to cook it. Cuban arroz con leche was her favorite dessert. My great-grandmother would make a huge serving and store it in individual sized cups, tightly sealed with wrap, to enjoy throughout the week. I simply cannot enjoy a rice pudding without thinking of her, remembering the patience she showed me, honoring her legacy by making sure my children use her name and know who she was to me.

That’s the point of legacy building, right? To pass down the memories that create and devlop personal identity. As a Walmart Mom, I was asked to showcase how my family celebrates Hispanic Heritage Month and I’m honored to offer this beautiful Cuban recipe for the most loving Cuban woman I’ve ever know.

Traditional Hispanic Recipes of Cuban Arroz con Leche - Rice Pudding

How to Make Cuban Rice Pudding (Arroz con Leche)

What you’ll need….

– 1 cup Arborio Rice (use regular short grain rice if necessary)
– 2 cups water
– 1/2 lemon rind
– 1 can evaporated milk (12 ounces)
– 1 can sweetened condensed milk (14 ounces)
– 2 sticks Wild Oats Organic cinnamon sticks, plus more for garnish
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

Traditional Hispanic Recipes of Cuban Arroz con Leche - Rice Pudding

In a saucepan over medium heat, bring rice, cinnamon sticks and lemon rind to a boil in the water. Reduce heat once boiling to low and cover. Simmer for 10 to 15 minutes, or until rice is tender and plump.

Remove lemon rind with a slotted spoon. Over low heat, add evaporated and condensed milk. Stir constantly to thoroughly combine. Add salt and vanilla extract. Continue to cook on low heat for 7-10 minutes, or until the pudding thickens to desired consistency.

Remove from heat and serve immediately. Or, store in the fridge in an air-tight container to enjoy later on!

Traditional Hispanic Recipes of Cuban Arroz con Leche - Rice Pudding

I find that lots of Cubans make Arroz con Leche like this. I’ve seen recipes including dried fruits and other spices, but the traditional Hispanic recipe of Cuban Arroz con Leche is what we love best… especially as we get to remember our family legacy.

Don’t forget to check out this yummy Cuban Chocolate Cake, too!

Disclosure: As participant of the Walmart moms program, I’ve received product samples and compensation for my time and efforts in creating this post. All opinions are my own.

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7 Discussions on
“Cuban Arroz con Leche: Hispanic Recipe Traditions”
  • Hey Vanessa,

    Long time! I am trying to force myself to have a ‘holiday’ while the kids are on their school holidays and so am trying to catch up with all my fav internet stars 😃

    I really want to try out this recipe but will need to tweak it a bit. Firstly, I don’t actually have a stove at the moment, so am going to have to use my microwave rice cooker. So, my question is, should I not put 2 cups of water in? I just imagine that some of it evaporates on the stove. My other tweaks are just because of the ingredients I have at hand. My next door neighbour has a grapefruit tree, so I’m going to try that instead and probably leave out the cinnamon this time because I can’t really see cinnamon and grapefruit going super nicely together. I might also add little pieces of pineapple, oh the options seem unending!

    Much love,

    • EMMA! Hi!!! Sorry about the delayed response. I hope you were able to adjust the recipe to work for you. Hope you and yours are well! Are you still blogging? Wow, we’ve come a long way since our babies were itty bitty.

      • Hi xoxo

        No, since having our third baby, I had zero time for writing, and then we had another baby! And can you believe that baby starts school next year?!?!?! I am actually now studying, so in reality I am still writing, but its boring academic essays etc lol. I’m studying social work and absolutely loving it! Well, the social work sometimes not the university stuff hehehe. I’m also doing volunteer work for the North Queensland branch of the Australian Association of Social Workers. And in all my spare time (ha!) I am helping my husband build our house. Phew. Crazy huh!?!

        I have worked out how to make this recipe in the microwave, with a bit of trial and error (but even the errors were still yum). I have found my favourite is when I then top it with fresh strawberries, but we’re out of strawberry season now unfortunately.

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