Easy and Delicious Mexican Arroz con Leche
Discover the best arroz con leche recipe for a creamy, traditional Mexican rice pudding made with milk, cinnamon, and simple pantry staples.
Ingredients
Arroz:
- Typically long-grain white rice is used though jasmine rice, brown rice, or even arborio rice can work.
Leche:
- A combination of whole milk evaporated milk, and sweetened condensed milk creates a rich, creamy base.
Cinnamon:
- Both cinnamon sticks and ground cinnamon are used to infuse and finish the dish.
Sugar:
- Adjust to taste especially if you're using condensed milk.
Vanilla extract:
- Optional but adds depth of flavor.
Raisins:
- These are soaked in milk or added at the end for a burst of sweetness.
Instructions
Cook the rice:
- In a large pot or saucepan, add arroz and water. Bring to a boil, then reduce the heat to simmer until the rice is tender. Stirring occasionally prevents sticking to the bottom of the pot.
Add the milk:
- Combine the milk mixture (usually whole milk, evaporated milk, and sweetened condensed milk) and add the milk to the pot. Add the cinnamon stick and continue cooking over low heat.
Simmer:
- Allow everything to simmer, stirring constantly, so the leche doesn’t burn and the mixture thickens.
Flavor it:
- Stir in vanilla extract and raisins, if using. Let it cook until the rice pudding is thick and creamy.
Serve warm or cold:
- You can serve warm right away or let it cool and refrigerate. Either way, it’s delicious.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 70 mg |
| Carbohydrates | 45 g |
| Fiber | 1 g |
| Sugars | 22 g |
| Protein | 6 g |
| Calcium | 15% DV |
| Iron | 4% DV |
Note: Nutrition values are estimated based on traditional ingredients and may vary based on specific brands or substitutions.