This arroz con leche (Mexican rice pudding) is an ultra-creamy rice pudding that is lightly spiced with cinnamon. Whether you enjoy this Mexican dessert hot or cold, you will love it!
Prep Time: 5 minutesminutes
Cook Time: 35 minutesminutes
Rest Time: 15 minutesminutes
Total Time: 55 minutesminutes
Servings: 8
Ingredients
3cupswater
1cupwhite rice, rinsed well
2-3stickscinnamon
pinchfine sea salt
2cupswhole milk
1(12-ounce) canevaporated milk
1(12-ounce) cancondensed milk
½teaspoonMexican vanilla, or vanilla extract
Optional toppings: Raisins, Ground cinnamon or cinnamon sugar, Brown sugar, or Honey
Instructions
In a large pot, add the water, cinnamon sticks, and salt. Bring to a boil over medium-high heat. Stir in the rice and reduce heat to medium-low. Cook uncovered for 15 minutes, or until the rice is cooked and water has evaporated. Stir occasionally.
In a medium saucepan, stir together the milk, evaporated milk and condensed milk over low heat until warm.
Stir the milk mixture into the rice along with the vanilla and reduce heat to low. Simmer uncovered for 25-30 minutes or until the mixture has thickened to your liking. Stir frequently to keep rice from burning. Once thickened remove from heat. Stir in a couple more Tablespoons of milk if you need to thin it down.
Let rest 15 minutes and remove cinnamon sticks before serving. Serve warm or cold and add your favorite toppings. I love to add a dusting of cinnamon sugar over the top.
Notes
Serving:If you serve the arroz con leche cold, you may want to mix in a Tablespoon or two of milk, as it will thicken as it cools. Cinnamon: Cinnamon sticks are preferred but you can use 1 teaspoon ground cinnamon instead, if needed. If you'd like extra cinnamon flavor, you can add the cinnamon sticks with 1/4 teaspoon cinnamon to the rice while it cooks. Storage:Store leftover rice in an airtight container in the fridge up to 5 days.