Description

A creamy baked rice cake inspired by traditional arroz con leche, made with arequipe, condensed milk, coconut, and heavy cream for a rich, comforting dessert.

Ingredients

Scale

3 cups rice

6 cups water

Butter

1 cup arequipe

1½ cups heavy cream

1½ cups sweetened condensed milk

1 cup grated coconut

4 tablespoons powdered milk

1 teaspoon baking powder

4 eggs

Extra condensed milk for decorating

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Instructions

1. Cook the rice until very tender.

2. Preheat the oven to 350°F (175°C).

3. Blend the cooked rice with the remaining ingredients until smooth.

4. Pour into a buttered and floured baking pan.

5. Bake for 50–60 minutes until golden and set.

6. Cool for 20 minutes.

7. Drizzle with condensed milk before serving.

Notes

Cook the rice until very soft.

Blend thoroughly for a silky texture.

Chill overnight for even cleaner slices.

Prep Time: 20 Minutes
Cook Time: 1 Hour
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 Slice
Calories: 410
Sugar: 30g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 8g
Cholesterol: 95mg