Arroz con leche, which is rice pudding, is a traditional Spanish dessert, eaten in many regions in Spain and all around Latin America. It is sweet and creamy, made with rice, cooked in milk or cream, then with flavored with cinnamon and lemon. This recipe updates the traditional rice pudding by adding gelatine and egg whites to create a firm cake that can be cut into pieces.
Because rice pudding is so popular in the Spanish-speaking world, there are many versions of Rice Pudding Cake, so we have included some of them at the bottom of this recipe.
Prep Time: 5 minutes
Cook Time: 50 minutes
Refrigerate: 4 hours
Total Time: 4 hours, 55 minutes
Yield: 4 Servings
- 1/2- 1 cup water
- 1 Tbsp vegetable oil
- 1 1/2 cups whole or reduced fat milk
- peel of 1/2 medium lemon
- 1 cinnamon stick
- 1/3 lb (150 gr) medium grain rice
- 2/3 cup (130 gr) granulated sugar
- 8 fl oz (250 gr) whipping cream
- 1 envelope unflavored powdered gelatine (or 3 gelatine sheets)
- 3 egg whites
- 1 tsp ground cinnamon
Pour water and vegetable oil into a medium saucepan, and place the cinnamon stick and lemon peel in milk. Cover and heat on high, and bring to a boil.
Add rice to water and cook rice for 10 minutes, then add milk and finish cooking rice. Once rice is fully cooked, remove and discard cinnamon stick and lemon peel. Turn heat down and stir in sugar until dissolved.
While rice is cooking, pour whipping cream into a large measuring cup and add gelatine. Whisk gelatine until dissolved.
Pour in the whipping cream with gelatine. Stir well.
Put the egg whites in a medium glass mixing bowl and beat to a stiff peak with an electric beater. Remove sauce pan from heat and carefully fold egg whites into the rice mixture.
Pour rice pudding into a glass baking dish or mold and allow to cool. Once cooled, chill in refrigerator for several hours until the mixture has set.
When ready to serve, cut into pieces and sprinkle top with ground cinnamon.
- Add 1 tsp ground cinnamon to rice pudding before chilling. Then, sprinkle top with sugar, and use a culinary torch to create a burnt sugar crust.
- Substitute an envelope of cuajada mix instead of powdered gelatine.
- Create a cracker crust with either Maria crackers or graham crackers and melted butter.
- Make a frosting of dulce de leche. Heat 1 cup of dulce de leche. Dissolve an envelope of gelatine in a 1/2 cup whipping cream. Stir into the dulce de leche and allow pour over the cake after it has been chilled and has set. Return to refrigerator until frosting sets.
- Make a base of a light cake or bizcocho, then spread the arroz con leche on top.