Mexican Rice Pudding (Arroz Con Leche): A Comforting Classic for Beginners
Mexican Rice Pudding (Arroz Con Leche) is the ultimate cozy dessert! Simmered to perfection with cinnamon, vanilla, and creamy milk, every spoonful is rich, warm, and nostalgic. Whether served hot or cold, this timeless treat is like a hug in a bowl! 🥄❤️
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups white rice – Long-grain white rice works best, but you can also use jasmine or basmati rice for a slightly different texture. Avoid instant rice, as it does not hold up well during slow cooking.
- 4 cups water – Used to cook the rice before adding the dairy components.
- 2 cups whole milk – Provides a creamy texture. You can substitute almond milk or oat milk for a dairy-free version.
- 1 (14-ounce) can sweetened condensed milk – Adds richness and sweetness. You can reduce the amount if you prefer a less sweet pudding.
- 1 (12-ounce) can evaporated milk – Enhances the creaminess without making the pudding too heavy. Half-and-half can be used as an alternative.
- 1 cinnamon stick – Infuses the pudding with warm, aromatic flavor. If you do not have a cinnamon stick, use one teaspoon of ground cinnamon instead.
- 2 teaspoons vanilla extract – Complements the sweetness and enhances the overall flavor.
- 1 tablespoon ground cinnamon – Used for both cooking and garnishing the finished dish.
- ¼ to ½ cup granulated sugar – Adjust based on your sweetness preference. The condensed milk already provides sweetness, so taste as you go.
Instructions
1. Rinse the Rice
Start by placing the rice in a fine mesh strainer and rinsing it under cold water until the water runs clear. This step removes excess starch, preventing the pudding from becoming overly thick or sticky.
2. Cook the Rice
In a large saucepan, combine the rinsed rice, cinnamon stick, and four cups of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30 to 35 minutes, stirring occasionally. The rice should become soft and tender, but be careful not to over-stir, as this can break the grains and create a mushy texture.
3. Add the Dairy and Sweeteners
Once the rice is fully cooked and has absorbed most of the water, add the whole milk, sweetened condensed milk, evaporated milk, vanilla extract, and sugar. Stir gently to combine. Allow the mixture to cook for another 15 minutes over low heat, stirring occasionally. As the pudding simmers, it will begin to thicken into a creamy consistency.
4. Let It Rest and Cool
Remove the saucepan from the heat and let the pudding sit for a few minutes. As it cools, it will continue to thicken. If the mixture appears too thick, you can loosen it by stirring in a little extra milk.
5. Serve and Garnish
Arroz con leche can be enjoyed warm, at room temperature, or chilled. Sprinkle additional ground cinnamon on top before serving. For added texture, you can also stir in raisins or top with sliced almonds.
Notes
Preventing Rice from Sticking
Rice can sometimes stick to the bottom of the pan, especially if cooked over high heat. To avoid this, stir occasionally and keep the heat at a gentle simmer. If you notice the pudding thickening too quickly, lower the heat and add a splash of milk.
Adjusting Sweetness
Sweetness levels can vary based on personal preference. Start with the recommended amount of sugar and condensed milk, then taste as you go. If it is too sweet, balance it out by adding a little more milk.
Fixing Overly Thick Pudding
If the pudding becomes too thick, simply stir in extra milk to loosen the consistency. This is especially helpful when reheating leftovers, as the pudding tends to thicken in the refrigerator.
Adding Extra Flavor
For a more complex flavor, consider incorporating additional spices such as nutmeg, cardamom, or orange zest. A small splash of strong coffee can also add an interesting depth to the dish.