Everyday Recipes

Cuban Rice Pudding

Official LA LECHERA®
Cuban Rice Pudding
10 min
25 min
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


  • 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.

Recipe Notes


Add ½ cup chopped mango for a Cuban version of mango sticky rice.

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