Arroz con Leche Mexicano (Mexican Rice Pudding)

Name: Arroz con Leche Mexicano (Mexican Rice Pudding)
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 3 cups water; 2 medium Mexican cinnamon sticks (or 1 large stick); 1 cup long-grain white rice; 1 ½ cups milk (whole or 2%); 4 small piloncillo cones or 6 tablespoon granulated sugar (see notes); ¼ teaspoon salt; 1 can evaporated milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
8
Course
Dessert
Cuisine
Mexican

Arroz con Leche Mexicano (Mexican Rice Pudding)

Iris Warren

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Arroz con Leche Mexicano is a rich, creamy, and traditional Mexican rice pudding made with long-grain rice, milk, cinnamon, and piloncillo. It is such a comforting, decadent recipe that's perfect for dessert or as a snack.

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Ingredients

Servings

3 cups water
2 medium Mexican cinnamon sticks (or 1 large stick)
1 cup long-grain white rice
1 ½ cups milk (whole or 2%)
4 small piloncillo cones or 6 tablespoon granulated sugar (see notes)
¼ teaspoon salt
1 can evaporated milk

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Instructions

Add 3 cups of water to a medium pot. Bring to a boil.
Add 2 medium pieces of cinnamon or one large piece and boil for 5 minutes.
Add one cup of white long-grain rice. Lower the heat, cover the pot, and simmer for 10 minutes.
Mix in the milk, salt, and piloncillo (or sugar).
Stir and simmer for about 20-25 minutes, or until the rice is soft. If you are using piloncillo, stir every 5 minutes to help the piloncillo dissolve completely.
Mix in one can of evaporated milk and simmer for 3 minutes. Stir to dissolve any film of milk that forms on the top.
Taste for sweetness. If you would like it sweeter, add a tablespoon or two of sugar or grate some piloncillo and add it in.
Remove from heat and allow to cool for 10 minutes. Discard the cinnamon sticks.
Serve warm in cups or bowls or refrigerate for an hour and serve cold.
Before serving, add more milk if you would like it creamier.
Store in the refrigerator in an air-tight container for up to 5 days.

Notes

You can also use one medium-sized cone of piloncillo, or substitute the piloncillo with 6 tablespoons of granulated sugar.
The arroz con leche will thicken as it sits in the refrigerator, so you may want to add a little milk.
You can eat the arroz con leche cold right out of the refrigerator. You can also warm it up on the stove on low heat or in a bowl or mug in the microwave.