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Cuban Rice Pudding

Cuban Rice Pudding
10 minutes
25 minutes
12 servings, 1/2 cup each
  • Cuban rice pudding tends to be sweeter with the addition of sweetened condensed milk. This version is made extra delicious with hints of lime, cinnamon and anise.
Key Ingredients
Condensed Milk
Fat Free Sweetened Condensed Milk 14 oz Can
14 oz. Can


  • 1 1/2 cups Arborio rice, rinsed
  • 3 cups water, divided
  • 1 (1-inch piece) lime peel, plus extra for garnish
  • 1 (2-inch) cinnamon stick
  • 2 teaspoons anise seeds
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Ground cinnamon for garnish

Make It

Step 1
Combine rice, 2 ½ cups water and lime peel in a large saucepan over medium-low heat; cover. Cook for 15 to 18 minutes or until rice is tender.
Step 2
Combine remaining ½ cup water, cinnamon stick and anise seeds in a small saucepan. Boil over medium heat for 5 minutes.
Step 3
Remove lime peel from cooked rice and discard. Add evaporated milk and sweetened condensed milk; stir. Strain cinnamon stick-anise water into rice.
Step 4
Heat rice over low heat. Stir in vanilla extract and salt; cook, uncovered, stirring occasionally, for 10 minutes.
Step 5
Cool at room temperature or refrigerate for 1 hour before serving. Garnish with lime peel and ground cinnamon.
Add ½ cup chopped mango for a Cuban version of mango sticky rice.

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