Cuban recipes

Cuban arroz con leche uses sweetened condensed milk and evaporated milk for extra creaminess, lemon peel instead of orange, and is served cold. Spanish versions typically use only whole milk and sugar, served warm.

Long-grain white rice is the most traditional choice in Cuba, though short-grain or arborio rice produces a creamier texture. Both work well for this recipe.

Yes, though the result will be less creamy. Substitute with ¾ cup white sugar and extra evaporated milk. Before the Special Period, Cuban grandmothers often made it with just sugar and fresh milk.

Properly refrigerated in a covered container, it keeps for 4-5 days. It thickens as it cools, so add a splash of milk when serving to adjust the consistency.

Congrí is made with red beans and is typical of eastern Cuba, especially Santiago. Moros y cristianos uses black beans and is more common in Havana and western Cuba. Both cook the rice directly in the bean broth for maximum flavor.