Magic Shell Arroz Con Leche
This Magic Shell Arroz Con Leche takes the comforting flavors of traditional arroz con leche and gives it a fun, indulgent twist! The creamy, cinnamon-infused rice pudding is topped with a thin, crisp chocolate shell that cracks open with every spoonful, adding a satisfying contrast to the smooth texture of the dessert.The combination of warm spices, rich milks, and silky melted chocolate makes this an irresistible treat that feels both nostalgic and exciting. A sprinkle of flaky sea salt enhances the flavors, balancing the sweetness and adding a touch of sophistication.
Ingredients
- 1 cup long grain rice rinsed
- A pinch of salt
- 2 small cinnamon sticks
- 1-2 whole cloves
- 3 cups water
- 3 cups milk of choice I’m using almond milk
- 12 oz Can of evaporated milk
- 12 oz Can of sweetened condensed milk
- 1/2 tsp Vanilla extract
- 1 cup Melting milk or dark chocolate
- 2 tbsp Coconut oil
- Flakey sea salt optional
Instructions
- To a small pot over medium heat, add the rice, pinch of salt, cinnamon sticks, whole cloves and water. Bring this to a boil, then lower to a simmer and allow to cook covered for 10-12 minutes.
- Next, add the milks and vanilla extract, then stir to combine. Allow to simmer for 25-30 more minutes uncovered, or until it reaches your desired consistency.
- Remove the pot from the stove and set aside to allow the arroz con leche to come to room temperature.
- Once the arroz con leche has cooled, divide it amongst 8 small single-serving bowls, then combine the melting chocolate with the coconut oil in a small microwaveable bowl.
- Place the bowl in the microwave and heat for about 2 minutes or until the chocolate has fully melted, stopping the microwave to stir every 30 seconds.
- Divide and pour the melted chocolate over each bowl of arroz con leche, smoothing it over with the back of a spoon so that the chocolate sets in a thin, even layer.
- Sprinkle a little flakey sea salt over each serving, if using, then pop them into the fridge to allow the chocolate to harden and set for at least 2 hours.
- Once ready to enjoy, just crack the chocolate shell open with a spoon and dive in!
Notes
Notes & Tips:
- Let the arroz con leche cool completely before adding the chocolate to prevent it from melting into the pudding.
- Use high-quality chocolate for the best flavor—dark chocolate adds a nice contrast to the sweetness of the condensed milk.
- For an extra crunchy shell, pop the bowls in the freezer for a few minutes before serving.
- Customize the flavor! Try adding orange zest, a dash of espresso powder, or swapping the cinnamon for cardamom for a unique twist.
Tried this recipe?Let us know how it was!
