Arroz con Café con Leche, Chocolate Whipped Cream

6 servings


1 1/4 cups whole milk
1 1/4 cups water
1 1/2 cups short grain rice
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1/2 cup coffee (espresso) water
1 tablespoon vanilla extract
1/4 teaspoon salt


Combine milk, water and rice in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes. After rice has simmered for 20 minutes, lower the heat and gradually stir evaporated milk and condensed milk into the rice. Once combined, mix in the espresso, vanilla, and salt. Continue to stir until the mixture thickens, about 7 to 10-15 minutes. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve. For the Chocolate Whipped Cream: Put the chocolate and salt in a medium bowl. Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well. Let stand for 15 minutes or so to finish melting the chocolate. Let cool and refrigerate for at least 4 hours, or until completely chilled. Once fully chilled, whip the cream with an electric mixer until it lightens and hold a soft peak. Use immediately or refrigerate until needed.

Embrace the richness of cooking with milk with these more recipes from Chef Giorgio Rapicavoli at


720 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 16 g protein; 92 g carbohydrates; 3 g fiber; 480 mg sodium; 420 mg calcium (40% of daily value). Nutrition figures are based on using whole milk.