Arroz con Leche, or Mexican Rice Pudding, is a timeless dessert that evokes warmth and nostalgia with every creamy bite. This traditional dish is delicately spiced with cinnamon and flavored with vanilla, creating a harmonious balance of sweetness and comfort.
Ingredients:
- 1 cup white rice (preferably medium or long-grain)
- 4 cups water
- 1 cinnamon stick
- 4 cups whole milk (can substitute with plant-based milk if preferred)
- 1 cup sweetened condensed milk
- 1/2 cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- Ground cinnamon for garnish (optional)
- Raisins (optional)
- Instructions:
- Cook the Rice:
In a medium saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until the rice is tender and most of the water has been absorbed, about 15–20 minutes. - Add Milk and Sweeteners:
Remove the cinnamon stick. Stir in the milk, sweetened condensed milk, and sugar. Cook over low heat, stirring frequently, for 15–20 minutes, until the mixture thickens and becomes creamy. - Flavor and Finish:
Stir in the vanilla extract. If using raisins, add them during the last 5 minutes of cooking so they can soften. - Serve:
Spoon the arroz con leche into individual bowls. Sprinkle with ground cinnamon, if desired. Serve warm, or let it cool and refrigerate for a chilled version. - Tips:
- For an even richer dessert, substitute 1 cup of milk with heavy cream.
- Adjust the sweetness to your liking by adding more or less sugar.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this heartwarming dessert that bridges tradition and simplicity!
- Cook the Rice:
