Comments on: arroz con leche (rice pudding)

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!

By: Krista

Krista — Wed, 25 May 2011 22:00:29 +0000

I love this recipe. I’ve made it 5-6 times (doubled it once- holy cow that was a lot of pudding) and EVERY TIME I overcook it. This really does thicken up quite a bit as it cools. At the 25 minute mark it looks just way too thin to me so I usually keep going ’til 35 and always regret it. For me, cooking for 35 minutes results in a really thick “Kozy Shack pudding consistency”. Next time I’m going to remember.

By: Roy

Roy — Fri, 13 May 2011 09:46:06 +0000

I just have to say this is the best rice pudding I have ever had. I picked up legitimate leche condensada azucarada, canela entera and clavo entero from the mexican food aisle and that might have really been the key to getting the flavor down. By the way I had to cook mine around 40min to get the right constancy, unless these people are cooking it on high I don’t see how it could take half the time.

By: em

em — Fri, 18 Mar 2011 19:12:13 +0000

I made this literally minutes ago and have refilled my ’sample’ bowl (one must make sure that one’s desserts are acceptable before serving them to others, after all…) THREE times. It’s not good. It’s INSANELY GOOD! Thank you for a wonderful recipe and a fabulous website!