Comments on: arroz con leche (rice pudding)

By: Emily

Emily — Thu, 19 Apr 2012 03:07:39 +0000

I tried making it with dulce de leche but it wasn’t nearly as sweet as I thought. How much should I have added? I think about 12 oz. of a 1-pound jar wound up in the pot. The pudding is moist and very comfort-foodish but kind of needs some extras. I tried a dollop of lemon curd, which did take it over the top.

By: deb

deb — Mon, 20 Feb 2012 02:37:08 +0000

Egg is the thickener/binder here, so it’s best not to omit it. Most puddings are either cornstarch or egg thickened and this is of course the latter.

By: erin day

erin day — Sat, 18 Feb 2012 23:21:05 +0000

I really dislike egg in puddings… not sure why. I love custard, so it shouldn’t matter, but it does! Could I omit it without doing too much damage? Adore your site, truly, and cannot wait for the cookbook. Eek!

By: Maddy

Maddy — Fri, 10 Feb 2012 10:39:20 +0000

Deb, what have you done? I am obsessed with rice pudding. As soon as one batch is finished I start thinking about the next. I went to Mexico for a month, searched and searched but nothing came close to this.

By: Maddy

Maddy — Fri, 09 Dec 2011 05:41:22 +0000

This is delicious!
*serves 1-2

By: Roxy

Roxy — Thu, 17 Nov 2011 02:45:54 +0000

I can say that this recipe is delicious. I made it and in a matter of minutes it was gone. Thank goodness I at least tried it while I was making it.
Made me close another chapter in my heart. My old babysitter use to make it like this, since she passed away, I didn’t want to try any one else, until now.
Thank you, Roxy

By: Diana

Diana — Tue, 15 Nov 2011 19:58:27 +0000

10 minutes was more than enough!

By: deb

deb — Thu, 27 Oct 2011 01:42:42 +0000

Thank you! And next time, say hi! (P.S. I’m so obsessed with this pudding, I keep making variations on it. I’ll update one day!)

By: Laura

Laura — Thu, 27 Oct 2011 01:00:23 +0000

Deb, I’ve been an enormous fan of yours for years now (I once saw you with Jacob on 1st Ave and I immediately starting squealing and freaked out more than with any celebrity sighting, ever – I was even more excited than the time when Ted Danson asked me for antacids). Not to get too sappy or hysterical, but I do think that your blog has changed my life a little: I was brought here by a friend’s recommendation for guinness chocolate cake – my first-ever attempt at a from-scratch cake. A couple of years later, I’ve grown to have a totally different appreciation for and approach to food, and I’m at least 100% better at cooking -which has honestly affected my life in more ways than just being more competent in the kitchen. I feel like any project, no matter how daunting it seems at first, is possible, ya know? I do think that your blog has helped me feel like everything is more possible. So thank you for the well-written blurbs, the pictures of your adorable son, and of course, the perfect recipes. I made this rice pudding tonight and I couldn’t stop cursing under my breath. Thanks Deb – you’re doing an amazing thing here.

By: Jade

Jade — Wed, 15 Jun 2011 03:52:57 +0000

Oh yum, This is what my mom makes! Only she adds a Bay leaf to the mix!