Mexican Rice Pudding (Arroz Con Leche)

“Indulge in the rich and comforting flavors of Mexican cuisine with this delightful recipe for Mexican Rice Pudding, also known as Arroz Con Leche. This traditional dessert combines the simplicity of rice with the sweetness of three different milks and the warmth of cinnamon, creating a creamy and aromatic treat that’s perfect for any occasion.

The addition of golden raisins adds a burst of fruity flavor, while optional ingredients like pineapple, coconut, and nuts offer a customizable twist to suit your taste preferences. Whether enjoyed warm or chilled, this dessert is sure to evoke memories of home and family gatherings. So gather your ingredients and prepare to savor the sweet essence of Mexican culture with every spoonful of this comforting rice pudding. ¡Buen provecho!”

Mexican Rice Pudding (Arroz Con Leche)

Ingredients:

7 cups water

1 cup long-grain white rice

One 4-inch cinnamon stick

One 12-ounce can evaporated milk

One 14-ounce can condensed milk

1 cup whole milk

3/4 cup golden (or regular) raisins

You can also add drained pineapple, coconut and pecans (or any nut you prefer – these are the things my friend added to make it her own)

Instructions:

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat.

Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.

Strain out the liquid, discard the cinnamon and reserve the rice.

Return the rice to the saucepan.

Stir in the evaporated milk, condensed milk, and whole milk.

Continue cooking over medium-high heat until the mixture comes to a boil.

Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.

Add the raisins, and stir well.

Transfer the pudding to a serving bowl.

Dust the top of the pudding with ground cinnamon and serve.

Enjoy !!

Notes:

Rice Texture: Ensure the rice is cooked until tender but still holds its shape. Overcooking can result in mushy pudding.

Liquid Straining: Strain out the excess liquid after cooking the rice to achieve a creamy consistency in the pudding while discarding the cinnamon stick.

Milk Mixture: Combining evaporated milk, condensed milk, and whole milk creates a rich and creamy base for the pudding.

Cooking Time: Cook the milk mixture until it thickens, stirring constantly to prevent burning and ensure even consistency.

Optional Additions: Feel free to customize the pudding by adding drained pineapple, coconut, and pecans or any other nuts of your choice for added flavor and texture.

Consistency Check: The pudding should have a thick consistency before adding the raisins. Adjust cooking time if needed to achieve desired thickness.

Raisin Addition: Add the raisins towards the end of cooking to prevent them from becoming too soft or mushy.

Presentation: Transfer the pudding to a serving bowl and dust the top with ground cinnamon for a visually appealing presentation.

Serving: Enjoy the Mexican Rice Pudding warm or chilled, depending on your preference, as a comforting and satisfying dessert.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

What type of rice works best for Arroz Con Leche?

Long-grain white rice is traditionally used in Arroz Con Leche due to its fluffy and separated texture when cooked.

However, you can also use medium or short grain rice for a creamier texture.

Can I make this dish vegan?

Yes, you can substitute the dairy milk with non-dairy alternatives like almond, soy, or coconut milk. Use a vegan sweetened condensed milk substitute as well.

Please note that this might slightly alter the flavor of the dish.

How do I know when the Arroz Con Leche is done cooking?

The Arroz Con Leche is done when the rice is tender and the mixture has thickened to a creamy consistency.

This usually takes around 20 minutes after the dairy has been added, but cooking times may vary.

The rice is cooked but the mixture is still not thick enough. What should I do?

If the mixture is still too thin after the rice is cooked, continue cooking it on low heat while stirring constantly.

The mixture will continue to thicken as the liquid evaporates. Be careful not to let it scorch on the bottom.

Can I use other spices instead of cinnamon?

While cinnamon is the traditional spice used in Arroz Con Leche, you can experiment with other spices like nutmeg or cardamom.

Alternatively, you could use vanilla extract for a different flavor. Keep in mind that changes in spices will alter the traditional flavor of the dish.

Can I use brown rice instead of white rice for this recipe?

Yes, you can use brown rice.

However, keep in mind that brown rice takes longer to cook than white rice, so you’ll need to adjust the cooking time accordingly.