Hamdi Saidani This Mexican Rice Pudding (“Arroz Con Leche”) Recipe is a creamy and comforting recipe, which is made with three kinds of milk and a hint of cinnamon. It’s a traditional and beloved dessert, ready in about an hour.
Mexican Rice Pudding (“Arroz Con Leche”) Ingredients
- 7 cups water
- 1 cup long-grain white rice
- One 4-inch cinnamon stick
- One 12-ounce can evaporated milk
- One 14-ounce can condensed milk
- 1 cup whole milk
- 3/4 cup golden raisins
- Ground cinnamon, for dusting
How To Make Mexican Rice Pudding (“Arroz Con Leche”)
- Cook the rice: In a medium-size heavy saucepan, combine the water, rice, and the cinnamon stick over medium-high heat. Bring it to a boil and cook, uncovered, for about 18 minutes, or until the rice is tender.
- Drain the rice: Strain the rice through a fine-mesh sieve, discarding the cooking water and the cinnamon stick. Return the cooked rice to the saucepan.
- Add the milks: Pour the evaporated milk, condensed milk, and whole milk into the saucepan with the rice. Stir to combine.
- Simmer to thicken: Cook the mixture over medium-high heat until it comes to a boil. Immediately reduce the heat to low and let it simmer gently, uncovered. Stir constantly for about 20 minutes, until the pudding is thick and creamy.
- Finish and serve: Stir in the golden raisins. Transfer the pudding to a large serving bowl or individual dishes. Dust the top with ground cinnamon and serve warm or chilled.
Recipe Tips
- How to prevent sticking: It is crucial to stir the pudding constantly, especially after adding the milks, as the sugars can easily scorch on the bottom of the pan. A heavy-bottomed saucepan helps distribute heat more evenly.
- How to adjust the thickness: For a thicker pudding, simmer for a few extra minutes. For a thinner consistency, you can stir in a splash of whole milk at the end. The pudding will continue to thicken as it cools.
- Flavor variations: For extra flavor, you can add the zest of one lime or orange to the milks as they simmer. A splash of vanilla extract stirred in at the end is also a delicious addition.
- Can I use a different type of rice? Long-grain white rice is traditional, but Arborio rice can also be used for an extra creamy texture due to its high starch content.
What To Serve With Arroz Con Leche
This dessert is wonderful on its own, but you can also serve it with:
- A sprinkle of toasted almonds or pistachios for crunch
- Fresh berries or sliced mango on the side
- A small drizzle of caramel sauce (cajeta)
How To Store Arroz Con Leche
Refrigerate: Let the pudding cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. A skin may form on top, which you can either stir back in or peel off.
Mexican Rice Pudding Nutrition Facts
(Approximate values for one serving, assuming 8 servings)
- Calories: 420 kcal
- Protein: 11g
- Carbohydrates: 75g
- Fat: 9g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my rice pudding runny?
The pudding may not have been simmered for long enough. It needs a full 20 minutes of constant stirring on low heat to allow the starches from the rice to release and thicken the milks. Remember, it will also set up more as it cools.
Can I use different types of raisins?
Yes, regular dark raisins or even other dried fruits like chopped dried apricots or cranberries can be used instead of golden raisins.
Is it better served warm or cold?
This is a matter of personal preference! Arroz con Leche is delicious both ways. In Mexico, it is commonly enjoyed warm as a comforting dessert, but it is also very refreshing when served chilled.
Try More Recipes:
Mexican Rice Pudding (“Arroz Con Leche”) Recipe
Description
A classic, creamy, and sweet Mexican dessert made by simmering rice with three types of milk and a hint of cinnamon until it’s rich and luscious.
Ingredients
Instructions
- Boil the rice and cinnamon stick in water for about 18 minutes until the rice is tender.
- Drain the rice, discarding the water and cinnamon stick.
- Return the rice to the pot and stir in the evaporated, condensed, and whole milks.
- Bring to a boil, then reduce heat to low.
- Simmer, stirring constantly, for about 20 minutes until very thick.
- Stir in the raisins.
- Serve warm or chilled, dusted with ground cinnamon.
Notes
- Constant stirring is essential after adding the milks to prevent the pudding from scorching on the bottom of the pan.
- The pudding will thicken significantly as it cools.
- For a richer flavor, add a strip of lime or orange zest while the milks are simmering and remove it before serving.
- A heavy-bottomed saucepan is highly recommended for this recipe.
