Arroz con Leche With Roasted Pineapple
Updated Nov. 27, 2023
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 8 servings
- 1½cups short-grain rice, such as Bomba or arborio
- 2strips of lemon peel
- 1(2-inch) cinnamon stick
- ⅛teaspoon vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal), more if needed
- 4cups whole milk or half-and-half, plus more as needed
- ⅓cup light brown sugar, more if desired
- 2cups chopped, ½-inch pieces of fresh ripe pineapple
- Unsweetened coconut flakes, for garnish
- Pomegranate seeds (optional), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
251 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 7 grams protein; 173 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put rice, lemon peel, cinnamon, vanilla, salt and 2 cups milk in a saucepan over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer.
- Step 2
Continue to cook, stirring continuously, adding more milk, ½ cup at a time, as rice absorbs it. Rice should be cooked after 25 minutes. Stir in the light brown sugar. Cook a bit longer if you like the rice softer. The mixture should be relatively loose. Taste and add salt or sugar as needed. Pour rice into an ovenproof serving dish.
- Step 3
Top with pineapple chunks and broil until fruit is lightly browned, about 8 minutes. (Alternatively, bake the dish in a 475-degree oven for 10 minutes, until pineapple browns, or roast pineapple separately.)
- Step 4
Let cool slightly, to serve warm, or serve at room temperature. Top with coconut flakes and pomegranate seeds (if using).
Private Notes
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Cooking Notes
David Hays Buckley
You can use whatever you want. ;-) I'd prefer fresh, I generally do, but the difference in something like this would be minimal.
Karen E.
Too much rice for the amount of milk; I used arborio rice and it ended up being stodgy.
Mariana O.
-I made 1.5 times de recipe, and got A LOT of rice. Had to use 1 kg (5 cups) PARBOILED rice to 3 lts. milk. And 2 regular (mexican size) cinnamon sticks. - The texture and consistency were perfect. I only felt that it needed a bit more sugar (next time I'll add a bit more, to taste). But made a sugar-cinammon mix as topping and it was delicious!
kristy
Can you make ahead, refrigerate and then stick in the oven? Trying to figure out how long that would take in the oven to rewarm
Tiipiloo
I did this today - made earlier and put in a glass pie pan, cooled in the fridge for a few hours. Added the pineapple later and put it in the oven while it heated up to 475, then cooked for 7 minutes, broiled for 2 bc pineapple seemed just dry and not browned enough. The pudding was hot, but very very thick. I think I would have preferred it with the original looser pudding.
bdw
can you use tofu pineapple?
DankaL
Absolutely!
LizzieB
can you use canned pineapple chunks?
David Hays Buckley
You can use whatever you want. ;-) I'd prefer fresh, I generally do, but the difference in something like this would be minimal.
Chicago Knitter
Could you use frozen pineapple chunks?
johnrf
Why not? Sounds fine to me.
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