Mexican Rice Pudding (Arroz con Leche)
A creamy, cinnamon-scented dessert made with rice, milk, sugar, and spices, ideal for serving warm or chilled.
Ingredients
For the pudding
- 160 g cooked rice Use long-grain rice.
- 1 stick cinnamon stick Adds aromatic flavor.
- 1 pinch salt
- 240 ml milk Can use coconut or almond milk for variations.
- 50 g sugar Adjust according to sweetness preference.
- 1 tsp vanilla extract Gives depth of flavor.
- to taste tsp ground cinnamon For serving.
- to taste tsp nutmeg Optional, for serving.
- to taste cup raisins Optional, for serving.
Instructions
Preparation
- In a medium-sized pot or saucepan, add the rice, cinnamon stick, salt, and water. Place over medium heat and bring to a boil, stirring occasionally.
- Once boiling, cover with a lid, reduce heat to low, and simmer for 10-12 minutes until most of the water is absorbed.
- Stir in the milk, turn the heat to medium-low, cover, and continue cooking for 10 minutes.
- Remove the lid and stir in the vanilla extract and sugar. Continue cooking, stirring occasionally, for about 20 minutes until the pudding has reached a thick consistency.
- Remove from heat and serve warm or chilled, topped with ground cinnamon, nutmeg, or raisins.
Notes
Rice pudding stores well in the refrigerator for up to 4 days in an airtight container. Reheat gently, adding a splash of milk. For vegan options, use unsweetened almond or oat milk. Avoid common mistakes like adding all milk too early or undercooking the rice.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 2gSodium: 105mgFiber: 1gSugar: 8g
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