Arroz Con Leche Brûlée

Arroz Con Leche Brûlée

I can’t tell you how long I’ve been dreaming of this recipe, Arroz Con Leche Brûlée. Several months ago I created it in my head, and even wrote it in my notes of things to do. I started making my vamped up extravagant version of arroz con leche and found it to be so creamy and decadent in the same vein as crème brûlée… Thats when I imagined my arroz con leche topped with a layer of hardened caramelized sugar and adorned with fresh fruit.


I seriously didn’t know what to call it. How do you name something that’s a fusion of two desserts elevated to new heights? What I do know for sure is it’s sinfully delicious. The addition of the pecans and the toasty bits the torch creates while melting the sugar are all welcomed textures to this dessert. It is officially my new favorite and I can’t even explain how damn good it is. Enjoy!

Arroz Con Leche Brûlée:


Boil water, vanilla, and cinnamon in a heavy pot over a high flame.

Add in rice and mix to distribute rice evenly in water. Lower flame to a simmer and cook for 20 to 25 minutes or until water evaporates.

Whisk half and half, and La Lechera in a bowl and set to the side.

Remove cooked rice from flame and mix in milky mixture.

Place pot of milky rice back over a medium high flame and cook for an additional 10 to 15 minutes to thicken. Stirring occasionally so the mixture does not stick to bottom of pot, nor will the milks burn.

Remove from flame. Remove cinnamon stick with a pair of thongs, and mix in chopped pecans.

Divide equally into 6 bowls.

Sprinkle top of each bowl of arroz con leche with 1 1/2 heaping tablespoons of sugar.

Melt the sugar, using a torch to form a crispy top.

Cool for 5 minutes before decorating the top with fresh fruit.

Serve Arroz Con Leche Brûlée and ENJOY!



Looking for another recipe using La Lechera…. try my Mexican Chocolate Tres Leches Cupcakes!