Rice Pudding

Rice Pudding

A lot of people ask me about the concept of my blog, the true answer is that there is no style or concept behind it. The main reason is because I don't want to put myself in a box: having to develop recipes or write about food that I don't normally eat or cook doesn't feel right.

This blog is my way of sharing and documenting what I'd normally cook on the weekend for my husband and myself, or something that I'd make if we are having friends over, or something I'd bring to a dinner party. Is all honest food, without a plan.

Now, having said that, there are a lot of Latin American influences in my cooking so I always end up adding a thing or two that might feel foreign to an European palate. But at the end of the day, I can't label it, is food with a twist, maybe because I didn't have all the ingredients at hand and had to improvise or because I'm home sick and is my way of feeling closer to my family and friends back home.

This recipe is the perfect example of that. Rice pudding or Arroz con Leche, a popular Costa Rican dessert with a no so traditional twist, I hope you like it.

This recipe makes 8 to 10 portions.

  • 565 millilitres / 2 3/4 cups whole milk
  • 460 millilitres / 2 cups coconut milk
  • 200 grams / 1 cup arborio rice
  • 100 grams / 1/2 cup caster sugar
  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
  • 160 grams / 3/4 cup mixed raisins in rum (or just add 2 tablespoons of rum along with the vanilla - optional)
  • 1/4 teaspoon vanilla extract 

In a large measuring jug or bowl carefully mix the milk and coconut milk. Save 1/4 of the mix. 


In a medium size pan, add the arborio rice, sugar, the remaining 3/4 of the milk mix and cinnamon. Bring to a boil over a medium/high heat, be careful and don't cover the pan or the milk will spill all over. Once it boils, lower the temperature and simmer half covered for 20 minutes, mixing it once in a while so it doesn't stick to the bottom of the pan. 


Add the vanilla, raisins and the 1/4 of the milk you saved later to the hot rice. Simmer for further 5 minutes or until the rice is cooked to your taste. 


Cover it with cling film and press it on the surface of the rice so it doesn't form a skin. This will keep in the fridge for as long as 2 weeks.


Note on the raisins in rum: I would dare to say that everyone in my family has a stack of raisins in dark rum. To me this is a must on every kitchen, and so simple too. In a clean glass jar, add as many raisins as you can fit, then pour over some good quality dark rum until covered. Keep it in the cupboard and use it to jazz up a sponge cake, vanilla cookies or rice pudding... The options are endless!!!