How to Make Arroz Con Leche Cake: A Taste of Comfort and Celebration

Arroz con leche, the creamy and comforting rice pudding, takes a delightful turn in this recipe as we transform it into a stunning and delicious cake! Imagine layers of moist, cinnamon-spiced cake infused with the familiar warmth of arroz con leche, all enveloped in a cloud of fluffy whipped cream and a sprinkle of cinnamon. This cake is not just a dessert; it’s a celebration of flavors and textures that will transport you back to cherished childhood memories.

Whether you’re a seasoned baker or just starting your baking journey, this recipe is easy to follow and guarantees a rewarding experience. So gather your ingredients, put on your apron, and let’s create a slice of pure indulgence!

Unveiling the Flavors: Ingredients You’ll Need

For the Arroz con Leche Cake:

• 1 ½ cups long-grain rice, rinsed
• 4 cups water
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup whole milk
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

For the Whipped Cream Frosting:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting

Tools of the Trade: What You’ll Need

• 2 medium saucepans
• Whisk
• 9×13 inch baking pan
• Parchment paper
• Electric mixer
• Serrated knife

Crafting the Masterpiece: Step-by-Step Guide

1. Creating the Arroz Con Leche Base:

1. In a saucepan, combine the rinsed rice, water, sweetened condensed milk, evaporated milk, whole milk, cinnamon sticks, vanilla extract, ground cinnamon, and salt.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the rice is tender and the mixture has thickened. Stir occasionally to prevent sticking.
3. Remove from heat and discard the cinnamon sticks. Set aside to cool slightly.

2. Baking the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal later.
2. In a large bowl, beat together the sugar and eggs until light and fluffy.
3. Gradually add the cooled arroz con leche mixture to the egg mixture and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

3. Whipping Up the Frosting:

1. While the cake is baking, prepare the whipped cream frosting. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overbeat.

4. Assembling the Arroz con Leche Cake:

1. Let the cake cool completely in the pan before frosting.
2. Once cooled, use the parchment paper overhang to lift the cake from the pan and transfer it to a serving platter.
3. Frost the cake evenly with the whipped cream frosting.
4. Sprinkle ground cinnamon generously over the top of the frosted cake.

Tips and Tricks from a Baker’s Notebook:

• Rice Variety: While long-grain rice is recommended, you can experiment with other varieties like medium-grain or even Arborio rice for a creamier texture.
• Sweetness Level: Adjust the amount of sugar in the cake batter to your preference. Remember, the arroz con leche base already contains sweetness from the condensed milk.
• Cooling Time: Allow the cake to cool completely before frosting to prevent the whipped cream from melting.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Serving and Presentation:

This Arroz con Leche Cake is delicious on its own, but you can elevate the presentation with these ideas:

• Garnish with a dollop of whipped cream and a sprinkle of ground cinnamon on each slice.
• Add a touch of elegance by drizzling dulce de leche over the top.
• For a festive touch, decorate with cinnamon sticks and star anise.

A Final Word from Our Kitchen to Yours:

This Arroz con Leche Cake is more than just a dessert; it’s a nostalgic journey for the taste buds and a testament to the versatility of simple ingredients. We hope this recipe inspires you to create this delightful treat in your own kitchen and share it with your loved ones.

Don’t forget to share your baking experience with us! Leave a comment below and tell us about your Arroz con Leche Cake adventure. Happy baking!