Arroz con Leche (Mexican rice pudding)

This classic creamy dessert Arroz con Leche (Mexican rice pudding) is an authentic recipe from Mexico. The three milks used create a rich satisfying comfort food dessert great any time.

Course Dessert

Cuisine Mexican

Diet Gluten Free

Cook Time 35

Cooling time (before refrigerating) 15

Total Time 50

Servings 3/4-cup servings (total yield: 8 cups)

Calories 151kcal

Author Toni Dash

Ingredients

2 cups long grain white rice
8 cups water
2 cinnamon sticks
2 cups whole milk
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
ground cinnamon optional - sprinkle on when serving

Instructions

Place the rice in a fine mesh strainer or sieve and run under cold water until the water runs clear.
Place rinsed rice into a medium-size heavy saucepan with 8 cups of water and the 2 cinnamon sticks.
Bring to a boil over medium-high heat and boil uncovered for about 15 minutes, stirring occassionally, until the rice is tender. Use a pliable spatula for stirring and scrape the bottom to ensure the rice does not stick.
Remove from heat.
Strain and discard any excess liquid. Remove and discard the cinnamon sticks.
Return the rice to the saucepan.
Add the whole milk, evaporated milk and sweetened condensed milk. Bring to a boil over medium-high heat, then reduce heat to low. Allow to simmer until the mixture thickens and the liquid is almost completely absorbed (you should not see excess amounts of liquid; the mixture will look creamy); 20-25 minutes.
Stir gently every few minutes to bring the thickened rice mixture up from the bottom of the pan to the top. This will help the liquid absorb too.
Turn off the heat and allow the rice pudding to cool in the pan for 15-20 minutes (it will continue to thicken). Then transfer to individual serving containers or a large container; seal (or cover with plastic wrap) and chill in the refrigerator until fully cooled. It will thicken even more.
Serve chilled or at room temperature with a sprinkle of ground cinnamon top.

Notes

Serving sizes

A serving size would usually be between 1/2 cup and 3/4 cup per serving.

The total recipe yield is 8 cups. That is equal to 16 1/2-cup servings or approximately 11 3/4-cup servings.

Variations

Add some vanilla extract: stir in 2 teaspoons at the end of cooking.

Add raisins: stir in 3/4-1 cup of golden raisins after cooking before letting the pudding sit for 15 minutes before chilling in the refrigerator.

How to Store

Store in an airtight container or serving dishes covered with plastic wrap, in the refrigerator for up to 4 days. Keeping it covered helps keep the top soft and from developing a 'skin' from being exposed to the air.

Nutrition