Description
Mexican Rice Pudding, known as Arroz Con Leche, is a creamy and comforting dessert made by simmering white rice with a blend of milks, cinnamon, and sugar. This traditional recipe results in a rich, sweet pudding with warm cinnamon flavor, perfect served chilled or at room temperature, and can be garnished with ground cinnamon or raisins.
Ingredients
Rice and Liquid Base
- 2 Cups white rice
- 4 Cups water
- 2 Cups whole milk
- 14 Ounces sweetened condensed milk
- 12 Ounces evaporated milk
- 1 cinnamon stick
Flavorings and Sweeteners
- 2 Teaspoons vanilla extract
- 1 Tablespoon ground cinnamon
- ¼ Cup granulated sugar (or up to 1¼ Cups, depending on sweetness preference)
Instructions
- Rinse the rice: Place the rice in a fine mesh strainer and rinse it thoroughly under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.
- Cook the rice: In a large saucepan, combine the rinsed rice, cinnamon stick, and water. Bring to a boil over medium-high heat. Reduce heat slightly and cook for 30 to 35 minutes, stirring occasionally to avoid sticking and gently ensuring the rice doesn’t break apart. Cook until the rice is soft and tender.
- Add milks and flavorings: Once the rice is soft, add the whole milk, sweetened condensed milk, evaporated milk, vanilla extract, and granulated sugar. Stir well and cook for another 15 minutes, stirring occasionally, allowing the mixture to thicken and the flavors to combine.
- Rest the pudding: Remove the saucepan from heat and let the pudding sit to thicken further at room temperature. This resting time helps the rice absorb more liquid and intensifies the creamy texture.
- Cool and refrigerate: Allow the pudding to cool to room temperature, then refrigerate for at least one hour to chill. This step helps the pudding set and enhances the flavors.
- Serve: Serve the rice pudding cold or at room temperature. Optionally, sprinkle additional ground cinnamon on top or add raisins for extra texture and sweetness.
Notes
- Rinsing the rice before cooking removes excess starch and yields a smoother pudding.
- Adjust sugar amount to taste; traditional recipes can use between ¼ to 1¼ cups.
- Do not stir the rice too vigorously during cooking to keep the grains intact.
- For a vegan version, substitute milk types with plant-based alternatives like coconut or almond milk, and use a vegan sweetener.
- The pudding thickens as it cools, so keep this in mind if adjusting liquid amounts.
- Adding raisins or a sprinkle of cinnamon on top enhances flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
