Arroz con Leche (or Mexican Rice Pudding) is a Mexican dessert made from long-grain white rice, raisins, sugar, milk, and cinnamon sticks. In Mexican culture, Arroz Con Leche is one of those desserts that is considered comfort food.
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 literally 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
- Place the water, rice, and cinnamon stick in a medium-sized heavy saucepan set over medium-high heat.
- Bring to a boil, then lower to low-medium heat, 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.
Storing Arroz Con Leche
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.
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Arroz Con Leche
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