Even though industrialization and processed foods have invaded the country, including small towns, we still cherish the taste of the snacks, candies, and desserts that are made using fruits or grains. It will be very sad to lose those candied sweet potatoes, pumpkins, pineapples, figs, coconut-stuffed lemons or the nut pralines, just to name a few. I hope the new generations embrace natural products instead of all the processed options out there.
Arroz con Leche
One of the most popular sweet desserts we have in our Mexican culture is the “Arroz con leche”, which, as with the other candies or desserts I mentioned above, is all natural, easy to make and very delicious.
Let me start off by saying that this is not the old-fashioned way of making Rice Pudding. This, of course, will depend on your age, since condensed milk has been around in México since before the 50’s. I also have to say that this is the way I remember it being cooked, and it is the easy way.
My mom would boil rice with water and then add the condensed milk, without even thinking twice about the other ways of making it. It could be that having eight children didn’t give her much time for long cooking processes. So when somebody wrote me asking for the recipe, I felt a little embarrassed to let them know that I use a shortcut with this easier method and not the old-fashioned way that uses just plain whole milk and sugar with a long-simmering process until it’s all reduced to a creamy texture. The bright side of using this method is that your rice pudding will be ready in half the time.
Below is a picture of some of the candied fruit one can find here in the States at the Latin Market. I encourage you to try them if you have the chance.
How to make Mexican Rice Pudding Recipe
In this picture Mexican Fruit Candied: Pumpkin, Pineapple, Figs, Sweet Potato and Visnaga (Curcubita Ficifolia).
INSTRUCTIONS
- Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender. (Please check the ingredients list below)
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
- Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add ¼ cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
Mexican Rice Pudding Recipe
- If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
¡Buen provecho!
Mely,
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More recipes:
Easy Red Rice Recipe
PEACH CAKE ROLL
📖 Recipe
Mexican Rice Pudding
Ingredients
- ¾ Cup short white rice*
- 2 ½ Cups of water
- 1 small piece of a cinnamon stick see picture below
- ¾ cup whole milk**
- ½ cup of condensed milk
- ¼ cup of raisins optional
- Ground cinnamon for dusting
Instructions
- Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
- While the rice is cooking, mix the whole milk with the condensed milk and stir well.
- The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
- Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
- Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
- If the rice looks too dry for your taste, add ¼ cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
- If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
Video
Notes
- * Short rice has a higher starch content, which will render a creamier rice pudding, but you can use medium or long grain rice as well.
- ** Skim milk or 2 % can also be used here; if you want a creamier consistency then a little more milk will be needed in the final cooking stage.
- The sweetness of the condensed milk will be enough for some, but if you have a very sweet tooth go ahead and drizzle in some more.
- Other flavorings like a teaspoon of vanilla, lemon or orange rind, or even the leaves of orange trees are all good additions.
Michelle
🥳🎈🎉 thank you #1 recipe from start to finish. I haven’t had pudding just like my nanny’s for 25 years.
Matissa Gregor
Amazing comfort food! So easy to make! I only had long grain rice on hand, so mine has more texture but that was fine. I used coconut milk in place of the whole milk, added a teaspoon of fresh ground clove with the cinnamon, finished it off with whipped cream, a drizzle of the condensed milk and a few blueberries. I wish I could share my photo of it with you!
*I did turn my back on the pan after putting the lid on it and I must have had the heat a little too high. When I turned around, my stove top was getting a generous helping of the sweet milk as it all over flowed…no worries though!
Thank you for sharing this recipe!
Lisa
A friend undergoing chemo and radiation treatments requested rice pudding. I followed this recipe step-by-step. No changes. It turned out perfectly delightful. Creamy, lightly sweet.just a hint of cinnamon flavor. She loved it. Thank you for sharing the recipe!
Melissa Adams Carrera
Thank You for sharing this recipe. My mother in law just passed away so now more than ever I need to learn how to make my man a few of his favorites servings how is 100% Beautiful Mexican, as I am white (unfortunately) with blue eyes. Wish me luck😊
Mely Martínez
Hello Melissa,
Good luck in cooking for your husband. Have fun in the kitchen!
BeachMom65
Thank you! I needed to try a new recipe, and this one worked. I made it as stated word for word the first go around. The second time I had no evaporated milk and I was cooking for a diabetic so I made it with arborio rice, coconut milk (drinking milk) that had been preboiled for a while with the cinnamon stick, water, and chopped dried fruit. I allowed the coconut/cinnamon to permeate the background flavor, which it did nicely, and arborio rice gets so creamy naturally. Thank you for the recipe 🙂
Mely Martínez
Hello Beachmom65,
Thank you for sharing your version with coconut milk. Sounds delicious!
Sandy
Very delicious! Thank you
Sandra W.
I made this for my son birthday party and everyone loved it! I have to print the recipe for some of the guests. It's keeper!
Maria
I made this recipe yesterday and it was good however I think the servings should be corrected to 4 & not 6, I used very small glass dessert bowls from Anchor & I was bummed I didn't have enough. However it was very good. I'll make this again & will double it next time.
Michelle
Hi Mely! I love reading your blog. Thank you!
Have you ever tried to make arroz con leche in an instant pot? I am wanting to make this for my daughters birthday today (It’s her favorite!) but I was hoping to save some time...any thoughts or advice is appreciated. Thank u!!
Mely Martínez
Hello Michelle,
No, I haven't yet! Let me know how it does if you make it. I would precook the rice first only with water, then finish cooking with the milk.
Angeline
Hi! I'm doing a spanish project where I'll be making arroz con leche. Would you know what the difference is between cuban style and mexican style arroz con leche?
Muchas gracias!
Mely Martínez
Hello Angeline,
The recipes are very similar to this recipe in many Latin countries.
Elizabeth
So happy I doubled this - enough for tonights dessert and my children to take in their lunch boxes tomorrow as a treat!
mmartinez
Hi Elizabeth,
Thank you for trying the Arroz con Leche recipe. I'm so happy your kids like it!
Vic
I really like this version of arroz con leche. When I finished it was very creamy which I liked. However when I served it after the meal, 20mins later the pudding turned hard and clumpy. How do you maintain the creaminess without the rice absorbing all the liquid if you make it ahead?
Mely Martínez
Hello Vic,
You can either reheat it or add a little bit of milk and stir.