Description
Mexican Rice Pudding, or Arroz Con Leche, is a comforting and creamy dessert made with tender white rice cooked in a mixture of whole milk, sweetened condensed milk, and evaporated milk, flavored gently with cinnamon and vanilla. This classic Mexican treat is slow-cooked to perfection on the stovetop until thick and luscious, then chilled to enhance its rich flavors. Perfect served cold or at room temperature, it’s a delightful way to satisfy your sweet tooth with a traditional twist.
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
Flavorings
- 1 cinnamon stick
- 2 Teaspoons vanilla extract
- 1 Tablespoon ground cinnamon
Instructions
- Rinse the rice: Place the rice in a fine mesh strainer and rinse it under cold running water until the water runs clear to remove excess starch and prevent clumping during cooking.
- Cook the rice: In a large saucepan, combine the rinsed rice, cinnamon stick, and water. Bring to a boil over medium-high heat, then reduce heat slightly, cooking for about 30 to 35 minutes. Stir occasionally to prevent sticking, being careful not to break the rice grains. Cook until the rice is fully softened.
- Add milks and flavorings: Once the rice is tender, stir in the whole milk, sweetened condensed milk, evaporated milk, vanilla extract, and ground cinnamon. Continue to cook the mixture on medium heat for an additional 15 minutes, stirring often until the pudding thickens noticeably.
- Rest the pudding: Remove the saucepan from heat and allow the pudding to sit undisturbed for a few minutes. This resting phase helps it thicken further.
- Cool and refrigerate: Transfer the pudding to a serving dish or individual bowls. Let it cool to room temperature, then cover and refrigerate for at least one hour to chill fully.
- Serve: Serve the arroz con leche at room temperature or cold. Optionally, sprinkle extra ground cinnamon on top or add raisins for additional texture and flavor.
Notes
- Stir gently while cooking rice to avoid breaking grains and maintain texture.
- Use whole milk for creaminess; you can substitute with lactose-free or plant-based milks if needed, but flavor and texture may vary.
- For a richer pudding, do not skip the sweetened condensed and evaporated milk.
- Can be stored in the refrigerator for up to 3 days; best enjoyed chilled.
- Optionally garnish with raisins or a dash of nutmeg for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
