Arroz con Leche Mexicano (Mexican Rice Pudding)
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5
4 reviews
Excellent
Arroz con Leche Mexicano (Mexican Rice Pudding)
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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
- 3 cups water
- 2 medium cassia cinnamon Mexican cinnamon sticks or 1 large stick
- 1 cup long-grain white rice
- 1 ½ cups milk whole or 2%
- 4 piloncillo or 6 tablespoon granulated sugar; see notes
- ¼ teaspoon salt
- 1 can evaporated milk
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.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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