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Arroz con Cookies & Cream

Breyers® Arroz con Cookies & Cream

This is a modern take on the traditional arroz con leche, a homemade rice pudding dessert commonly enjoyed across Latin America. 

  • Prep time

    5 min

  • Cook time

    30 min

  • Makes

    6 servings

Ingredients

  • 3 1/2 cups water
  • 1 tsp. Mexican vanilla extract
  • 1 cup short grain rice
  • 3 Tbsp. sugar
  • 2 cups Breyers® Cookies & Cream
  • Whipped cream and chocolate cookie crumbs for garnish
  • Strawberries (optional)

  1. 23
Title 23
Calories from Fat 0.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 0.0 g
Calcium 0.0 mg
Iron 0.0 mg

Directions

  1. Bring water and vanilla to a boil in a large heavy pot over high heat. Stir in rice and mix to distribute rice evenly in water.

  2. Reduce heat; cover and simmer over low heat 22 minutes or until water evaporates. Meanwhile, place Breyers® Cookies & Cream in a large bowl and allow it to soften.

  3. Remove cooked rice from heat. Stir in sugar until combined. Gently fold in softened Breyers® Cookies & Cream. Do not over mix.

  4. Heat mixture over medium-high heat and cook for 2 minutes to thicken. Remove from heat. Let cool.

  5. Divide mixture equally into 6 ice cream sundae bowls or glass cups. Top each with a dollop of whipped cream and sprinkle cookie crumbs on top. Add a sliced strawberries for extra fun!

Arroz con Cookies & Cream
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