This post may contain affiliate links. Please read our disclosure policy.
Indulge Your Taste Buds with Arroz Con Leche, a Cozy and Sweet Mexican Rice Pudding!
This delectable dessert is made with long-grain white rice, cinnamon sticks, milk, sugar, and juicy raisins and will satisfy your sweet tooth. In Mexico, it’s the ultimate comfort food that will keep you returning for more. Get ready for a fiesta of flavors!
I love arroz con leche. It reminds me of my Mom, my childhood, and good memories. I love that it requires simple pantry ingredients you probably already have and it’s so warm and comforting! You can enjoy Arroz Con Leche cold during the hot weather or warm on cold days. It’s the perfect dessert!
Arroz con Leche means “rice with milk” and is a traditional Spanish dessert that is also popular throughout Latin America and in Mexican-American homes
Why You Will Love This Recipe
- Easy to Make – Simple ingredients and made all in one pot.
- Mexican Rice Pudding can be eaten warm or cold…DELICIOUS both ways.
- Budget-friendly – ingredients you probably have in the pantry.
Ingredients for Arroz Con Leche
- Rice – Long grain rice or jasmine rice
- Milk – Evaporated milk, sweetened condensed & whole or 2% milk
- Cinnamon – cinnamon sticks & ground cinnamon
- Water
- Raisins – Golden or regular black raisins
How to Make Arroz Con Leche
- Place the water, rice, and cinnamon stick in a medium-sized heavy saucepan set over medium-high heat.
- Bring to a boil, lower to low-medium heat, uncovered, and cook until the rice is tender for about 20 minutes.
- Strain out the liquid, discard the cinnamon, and reserve the rice. Return the rice to the saucepan.
- Stir in the evaporated milk, condensed milk, and 2% or whole milk.
- Continue cooking over medium-high heat until the mixture comes to a boil.
- Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick about 20 minutes. ( The milk can easily burn so it’s important to stir as much as possible as it thickens.)
Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
Storing
Refrigerate – Store leftover rice in an airtight container for up to 3 to 4 days in the refrigerator. Freezing Mexican rice pudding is not recommended.
Arroz Con Leche (Mexican Rice Pudding)
Ingredients
- 4 cups water
- 1 cup long-grain white rice
- One 4-inch cinnamon stick
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- 1 cup whole milk
- 3/4 cup raisins soak in hot water to plump (raisins is optional)
- ground cinnamon for dusting on top of rice
Instructions
- Place the water, rice, and cinnamon stick in a medium-sized heavy saucepan set over medium-high heat.
- Bring to a boil, uncovered, and cook until the rice is tender about 20 minutes.
- Strain out the liquid, discard the cinnamon, and reserve the rice. return the rice to the saucepan.
- Stir in the evaporated milk, condensed milk, and 2% or whole milk.
- Continue cooking over medium-high heat until the mixture comes to a boil.
- Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick about 20 minutes. ( The milk can easily burn so it's important to stir as much as possible as it thickens.)
- Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
- Store leftover rice in an airtight container for up to 3 to 4 days in the refrigerator. Freezing is not recommended.
Share this:
Discover more from The Busy Abuelita
Subscribe to get the latest posts sent to your email.
Cóctel de Camarones | Mexican Shrimp Cocktail
How To Roast Poblano Peppers
