Mexican Rice Pudding

Arroz con leche in white serving bowls, sprinkled with cinnamon.

One of the most popular sweet desserts we have in our Mexican culture is the Mexican Rice Pudding “Arroz con leche,” It is easy to make and its creamy texture evokes feelings of nostalgia and warmth.

Course Desserts

Cuisine Mexican

Keyword arroz con leche receta, mexican pudding, mexican rice pudding, rice with milk

Prep Time 5

Cook Time 30

Total Time 35

Servings servings (½ cup ea.)

Calories 191kcal

Author Mely Martínez

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
1 teaspoon vanilla extract optional

Instructions

Place water, rice, and a 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, forming some holes over the surface, like in the picture below.
Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you want to add the raisins or vanilla extract, you can add them now.
Return the saucepan to medium-high heat, cover it, and cook 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. It can also be enjoyed cold.

Video

Notes

Short rice has a higher starch content, rendering a creamier rice pudding, but you can also use medium or long-grain rice.
Skim milk or 2 % can also be used here; add some evaporated milk if you want a creamier consistency.
Depending on how you like the consistency, 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.
If the cinnamon flavor is too much for you, try other flavorings: a teaspoon of vanilla, a pinch of ground nutmeg, lemon, or orange rind, or even the leaves of orange trees, which are all good additions.
Lastly, if you want sweet condensed milk, check the Baking aisle or the Mexican aisle for different brands and prices.

Nutrition