I have a love hate relationship with pudding of almost any type. I know. It’s strange. But for some reason pudding is either something I want to eat every night for dessert or something I can’t really believe anyone but infants eat at all. However, recently I have been coming back around to pudding and fondly remembered the arroz con leche, a Mexican rice pudding, that one of my student’s mothers used to make for all of our classroom celebrations. It was just comforting and yummy and has all the great qualities of a wonderful pudding and dessert. It is also great warm or cold, and will keep for awhile which is great. For this recipe, I started with a recipe from Ingrid Hoffman, and adapted the ingredients to make it healthier. I added in orange zest and dried cranberries but you could use adjust these or leave them out entirely.
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Tip: This pudding keeps well in an airtight container in the fridge. If you like it warm, you may need to add a little more milk before warming up to get it to the right consistency.
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