Cuban Arroz con Leche: Hispanic Recipe Traditions
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.
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
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!
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!