Improv: Arroz a la Mindoro

I tried this dessert they call arroz at a friend's wedding in Occidental Mindoro. By "try", of course, I mean at least five spoonfuls. Since my first impression of it was "Ah, milk soup!" --- I didn't know why it was called arroz until my friend gave me the recipe. (Thanks to you, JMM, and to your mom.)

Think of a bed covered with sheets of white linen, something that comforts you at the end of a tiring day. That's what this dessert is like. It's both easy to mess up and easy to make. I have been coming home to versions of it for a few weeks now.


3 cups of carabao's milk
2/3 cup of ground glutinous rice (Yes, that's why.)
1/2 cup sugar
pandan leaf

Mix all the ingredients in a pan and boil in medium heat. Continuously stir for 15-20 minutes until the consistency is like that of mayonnaise. You may adjust the amount of sugar according to your taste or diet. Keeping the ratio of 1/3 cup of glutinous rice for every 1 1/2 cups of milk helps you get the right texture.

Add the pandan leaf after turning off the stove. Your arroz will look like this:

This, by the way, is the first of my Improv features. I'll be sharing recipes of food or beverages from Philippine provinces, using ingredients available here in the city. I hope to get ideas from you, too.

Happy refueling!


  1. First time I've heard of this dessert. It looks interesting. How's the taste? Did you make the one on the third photo?

    1. The taste (and texture) is a cross between maja blanca and pastillas de leche. Yes, I made the one on the third photo, trying to improvise recipes from provinces with ingredients available here in Manila. Would you suggest something from Bacolod?

  2. Chicken Inasal? Batchoy... or you mean just desserts? We like to eat a lot of sweets in this part of the country. We produce sugar... so we might as well consume a lot. Hehehe! We have napoleones, piaya, barquillos, half-moon, dolce gatas, etc. I'll try to take photos of Ilonggo desserts and kakanin.