I do love all kinds of desserts, but my favorites are those that bring wonderful memories from my childhood. This arroz con leche, have a special place in my heart because my grandmother used to make it all the time as a number on dessert after our holiday dinner.
As one of our family favorite dessert, over the year I have been adding different toppings or ingredients to make it more interesting. Originally, the only difference in this recipe was the addition of raisins, and that is very normal, but we make all kinds of arroz con leche, this one is my favorite.
There is a restaurant in Costa Rica where they sell only typical food, you know, the kind of food you buy in restaurant around little towns, and the addition of cheese comes from one of my favorite restaurant over there, and I have to say is still one of my favorites.
I really hope you like it and please let me know your favorite Arroz con Leche flavor.
Bars and Cookies
- Frosted Sugar Cookies by Pies and Plots
- Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
- The Best Pecan Pie Bars by Life Tastes Good
Cakes
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Clementine Cake with Cranberry Glaze by Caroline’s Cooking
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
Cheesecakes
- Raspberry Cheesecake by Mindy’s Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
Drinks
- Pumpkin Patch Cocktail by Wholistic Woman
Pastries
- Black Bottom Oatmeal Pie by This is How I Cook
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
- Pumpkin Spice Mochi by Cricket’s Confections
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
Puddings and Creams
- Arroz Con Leche with Coconut and Cheese by Basic N Delicious
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Rauhreif – German Apple Dessert by Cosmopolitan Cornbread
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
- 1 1/2 cups rice
- 6 cups water
- 1 cinnamon stick
- 2 tablespoon sugar
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 3/4 cup raisins
- 1/2 cup grated coconut
- 2 tablespoon butter
- 4 cups milk
- 1 teaspoons vanilla extract
- 1/2 cup queso fresco cheese
- 2 tablespoons orange zest
- Heat a pot to medium high heat with the water and cinnamon stick. Add the rice and cook for about 25 minutes or until the rice is soft.
- Reduce heat and add milk, let it boil for about 5 minutes, add the rest of the ingredients and let it simmer for 5 minutes. Remove from the heat and let it come to room temperature.
- Serve warm with more cheese or completely cool. It is even better the next day.
