13 Jan Arroz con Leche
By Natalie Warner
Arroz con leche (rice with milk) is a popular Panamanian dessert, especially during holidays. Although Panama’s version is influenced by its Spanish roots, arroz con leche can be found throughout the world. The basic recipe involves rice, some type of milk, and either sweet or savory flavorings.
Like many recipes, the recipe can vary depending on who is making it and which country you are in. Panama’s arroz con leche typically has rice, milk, condensed milk, cinnamon, and raisins. Other Latin American country recipes may also add lemon zest. Puerto Rico’s version includes coconut milk and rum-soaked raisins. Versions in India include saffron and nuts, or cardamon and pistachios.
This arroz con leche recipe comes from the Panamanian newspaper, La Prensa, and is similar to the one a local woman once told me. The only difference is that she included raisins in her recipe (one recipe I found suggested 1 cup of raisins). This recipe link is in Spanish.
The English version is as follows:
Arroz con leche can be served warm or cold, depending on your preference.
Looking to change it up a bit? Consider freezing the dessert in popsicle molds. Another option is to include pineapple or mango in the mixture. !Buen provecho! (bon appetite!)