While you can use medium or long-grained varieties of rice, short-grained rice will make the creamiest arroz con leche.
If it looks like the water is boiling too much, adjust the heat to low. You don’t need to stir the rice as it cooks since it’s simmering slowly.
Use whole milk for the creamiest arroz con leche. If you prefer, you can use low-fat milk, but avoid using fat-free milk because it won’t thicken properly.
To play around with different flavors, substitute the same amount of almond or cinnamon extract for the vanilla extract.
If it looks like the arroz con leche is dryer than you like, stir in an extra 1⁄4 cup (59 ml) of warm water to loosen it.
If you prefer to serve cold arroz con leche, cover it with plastic wrap and press down on the surface to prevent a skin from forming. Refrigerate the arroz con leche for up to 5 days.
It’s important to use whole milk so the rice thickens properly. For a tropical flavor, substitute full-fat coconut milk for the whole milk.
Keep the lid off of the saucepan so some of the moisture evaporates and helps thicken the arroz con leche.
To store leftover arroz con leche, cover it tightly with plastic wrap and press down on the surface. Refrigerate it for up to 3 days.
