This Is How Long Arroz Con Leche Can Last In The Fridge

You tell yourself you'll finish that bowl of arroz con leche tomorrow. A day becomes two, then three, and before you know it, a week has passed, and you're left wondering if it's still edible. Even though the fridge is a relatively safe space for leftovers, arroz con leche leaves the question hanging since it contains milk and rice — some of the most spoilage-prone ingredients out there. So, before you take another bite, let's figure out exactly how long arroz con leche lasts in the fridge first.

When stored in an airtight container, arroz con leche usually lasts for up to four days in the fridge. After this time frame, it may harden into a pasty lump, or even worse, show signs of spoilage. This could either be a sliminess or mushiness as you dig into the rice, noticeably more so compared to when it was fresh. This may also be accompanied by a sour smell — a stark contrast from the creamy sweetness you're used to. The same goes for its taste, which may take on the unpleasant tang of spoiled milk. Leftovers are one of those foods you can't salvage once they grow mold, and arroz con leche is no exception. It goes without saying that if your rice pudding is dotted with fuzzy green or white spots, it's no longer fit for consumption.

Other than shoving your arroz con leche into the fridge, there are a few other things to note when storing this dish. For best results, put it in colder areas. Since the bottom shelf is usually reserved for meat and eggs, the back of the fridge is your best bet. Moreover, you should refrigerate it within the first 2 hours in order to keep it out of the "danger zone", between 40 and 140 degrees Fahrenheit. This overlooked refrigeration safety tip will help to minimize the chance of foodborne illnesses.

Although not always encouraged due to textural changes, freezing is also an option. Once it's cooled down, simply transfer the rice pudding into a freezer bag and press out the air, or into a container with a little space left out at the top. This should keep it for about three months. Between now and then, anytime you want to eat it again, simply thaw it overnight in the fridge and reheat it.

Whether refrigerated or frozen, a proper reheat plays a crucial role in reviving the best qualities of your arroz con leche. Microwaving it at 30-second stirring intervals for a few minutes works in a pinch. If it has significantly thickened during storage, add a few tablespoons of milk to loosen it up and cover with a damp towel to lock in the moisture. It's a similar process when you're stirring it over low to medium heat on the stovetop.