Arroz con Leche (Mexican Rice Pudding)
User Reviews
5
Arroz con Leche (Mexican Rice Pudding)
Description
Arroz con Leche (Mexican Rice Pudding) combines water infused with cinnamon sticks, whole cloves, and salt, which is steeped to release rich spice flavors before cooking the rice. After boiling the rice for 20 minutes, evaporated milk, sweetened condensed milk, and raisins are added for creaminess and sweetness. Cooking continues gently to develop a soft, tender rice texture without becoming overly mushy. The use of evaporated and condensed milks creates a thick, creamy consistency with a mild caramelized taste.
The dish is finished by sprinkling ground cinnamon on top, providing a familiar fragrance and subtle spice kick. Arroz con Leche can be served hot or cold, functioning as a comforting dessert or a hearty breakfast item. Its flavor profile balances sweetness, warmth from spices, and the texture of plump raisins amidst creamy rice.
Leftover pudding stores well in the refrigerator for up to five days but is not suitable for freezing. Reheating may require a splash of milk or water to adjust consistency, as the pudding thickens when chilled. Variations include blending the cooked pudding into a smooth beverage, substituting coconut milk for a tropical twist, or adding vanilla or almond extracts for enhanced aroma. These options bring regional or personal flair to this classic comfort dish.
Ingredients
- 4 cups water
- 2 cinnamon stick
- 3 to 5 clove whole
- ¼ teaspoon salt
- ¾ cup long-grain rice
- ¾ cup evaporated milk
- ½ cup sweetened condensed milk
- 1 cup raisins
- 1 tablespoon ground cinnamon for sprinkling when serving
Instructions
- Over high heat, bring the water to a boil with the cinnamon sticks, cloves, and salt.
- Remove from the heat and cover. Steep for about 45 minutes to 1 hour.
- Remove cinnamon sticks and cloves and discard. Add rice and over medium heat boil for 20 minutes.
- Add the evaporated milk, condensed milk, and raisins and continue to cook over low heat for about 5 minutes. Stir gently but be careful not to stir too much so rice doesn’t get mushy.
- Ladle into bowls and sprinkle with cinnamon.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days; freezing is not recommended.
- Reheat gently on the stove or in the microwave, adding a little milk or water if needed to loosen the pudding.
- For a smooth beverage version, blend the pudding until creamy and warm.
- Substitute canned full-fat coconut milk for evaporated milk and use vegan sweetened condensed coconut milk for a tropical, dairy-free variation popular in Puerto Rico.
- Add a vanilla bean, vanilla extract, or almond extract to diversify the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 135mg | 6% |
| Potassium | 313mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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