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Arroz con Leche Brûlée in three ramekins with sliced strawberries, mint sprigs, and pansies.
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Arroz con Leche Brûlée

A recipe for Arroz con Leche Brûlée! This creamy and decadent rice pudding is covered with a crisp layer of caramelized sugar.
Course Dessert
Cuisine Mexican-American
Keyword arroz con leche, Brûlée, cinnamon, creme brulee, dessert, Mexican, Mexico, pecan, rice, rice pudding, sweetened condensed milk
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 6 Servings

Ingredients

  • 3 1/2 cups water
  • 1 teaspoon Mexican vanilla extract
  • 1 Mexican cinnamon stick
  • 1 cup short-grain rice
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup half-and-half
  • 1/3 cup chopped candied pecans optional
  • 9 tablespoons (heaping) granulated sugar
  • fruit for garnish

Instructions

  • Boil water, vanilla, and cinnamon stick in a heavy-bottomed pot over high heat.
  • Add rice and mix to distribute evenly. Lower heat and simmer 20 to 25 minutes or until water evaporates.
  • Whisk sweetened condensed milk and half-and-half together in a separate bowl. Add to cooked rice. Cook on medium-high for an additional 10 to 15 minutes to thicken, stirring occasionally so the mixture does not stick to the bottom of pot and so the milk doesn't burn.
  • Remove from heat. Remove cinnamon stick with a pair of tongs. Mix in chopped pecans.
  • Divide equally into 6 bowls.
  • Sprinkle the top of each bowl with 1 1/2 heaping tablespoons sugar.
  • Using a torch, melt sugar to form a crisp top. Cool 5 minutes.
  • Decorate with fresh fruit and enjoy!