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Arroz con Leche (Rice Custard)

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How to Make Arroz con Leche (Rice Custard)

If you are Latin, then you have most certainly had this delicious dessert! What you probably have not had is a diabetes-friendly version that you will love just as much as the traditional dish. This guiltless version is sugar-free and features extra fiber from brown rice and flax seeds.

Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here


5 min prep time


25 min cook time


4servings


3/4 cup

Print Recipe >

Step-By-Step Instructions:

  1. Prepare the rice according to the package directions.
  2. Combine the cooked rice, milk, water, sugar substitute, orange peel, cinnamon stick, flaxseeds, and cloves in a medium saucepan; bring to a boil. Reduce the heat to medium low and simmer, stirring often, until the rice pudding is thick and creamy, about 20 minutes.
  3. Remove from the heat. Remove and discard the orange peel, cinnamon stick, and cloves. Stir in vanilla and ground cinnamon.
Mexican/Southwestern
Vegetarian
Dessert
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Nutrition facts

4 Servings



  • Serving Size

    3/4 cup


  • Amount per serving



    Calories





    140

  • % Daily value*

  • Total Fat
    2g

    3%

    • Saturated Fat
      0.3g

      2%
    • Trans Fats
      0g

  • Cholesterol
    2mg

    <1%

  • Sodium
    55mg

    2%

  • Total Carbohydrate
    24g

    9%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      7g

  • Protein
    6g

  • Potassium
    230mg
    5%

Ingredients

uncooked instant brown rice
1 cup

fat-free milk
2 cup

water
1 cup

granulated zero-calorie sweetener
2 tbsp

strip orange peel (3-inch)
1

cinnamon stick
1

whole flax seeds
1 tbsp

whole cloves
3

vanilla extract
1 tsp

ground cinnamon
1/2 tsp

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