Arroz con leche was one of the first desserts I ever loved. My mom used to make it on evenings
when something warm and familiar sounded better than anything else. She stirred it patiently
until the rice turned creamy and soft then served it generously and warm in a deep bowl. This version is inspired by hers, but I use my own aged Vanilla Extract because its smooth, fragrant character ties together and elevates this simple dish.
The short-grain rice, whole milk, and cream in this classic rice pudding cook low and slow until
the texture turns thick and creamy. The vanilla comes in at the end, keeping its character intact
and mellowing out the richness. You can serve it chilled, but my favorite way is still warm, just
off the stove, when the scent fills the kitchen and the texture is at its most luxurious. A sprinkle of cinnamon or a few toasted nuts add a nice contrast, but the heart of the dish is always the same: something warm and simple, made with care.

Yields: 4–6 servings

Ingredients:
100g (½ cup) arborio or short-grain white rice
720g (3 cups) whole milk
240g (1 cup) heavy cream
75g (⅓ cup) granulated sugar
Pinch of salt
2 cinnamon sticks
2 tsp Andrea’s Bakehouse Vanilla Extract
Optional: cinnamon or toasted nuts for serving

Instructions:
1. In a medium heavy-bottomed saucepan, combine rice, milk, cream, sugar, cinnamon
sticks, and salt.
2. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
3. Reduce heat to low and cook uncovered, stirring frequently, for 35–45 minutes, or until
the rice is tender and the mixture is thick and creamy.
4. Remove from heat and stir in vanilla extract.
5. Let cool slightly before serving warm, or chill for several hours for a cold pudding. The
texture will continue to thicken as it cools.
6. Optional: dust with ground cinnamon or top with toasted nuts.