Mexican Rice Pudding (Arroz con Leche)
A creamy, sweet dessert with a hint of cinnamon and vanilla, Arroz con Leche is a classic Mexican treat made with rice, milk, sugar, and warm spices. It’s the perfect combination of comfort and indulgence—easy to make and perfect for serving at family gatherings or as a simple after-dinner treat.
Ingredients:
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1 cup long-grain white rice
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4 cups whole milk (or you can use a mix of whole milk and evaporated milk for extra richness)
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1/2 cup sugar (adjust to taste)
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1 cinnamon stick (or 1 tsp ground cinnamon)
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1/2 tsp vanilla extract
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1/4 tsp ground cinnamon (for garnish)
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1/4 cup raisins (optional)
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A pinch of salt
Instructions:
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Cook the Rice:
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Rinse the rice under cold water until the water runs clear (this helps remove excess starch).
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In a medium pot, add the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil over medium-high heat. Once it begins to boil, reduce the heat to low and cover. Let it simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
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Make the Pudding Base:
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Once the rice is cooked, add the whole milk (or milk/evaporated milk mixture), sugar, cinnamon stick, and vanilla extract to the pot with the rice.
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Stir everything together and bring the mixture to a simmer over medium heat. Cook for about 20-25 minutes, stirring frequently, until the mixture thickens and becomes creamy. Make sure the milk doesn’t boil over, and keep the heat low to prevent scorching.
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Add the Raisins (Optional):
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If you’re using raisins, add them to the pot once the rice mixture has thickened. Continue to cook for another 5 minutes to allow the raisins to plump up and absorb some of the flavors.
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Adjust Consistency:
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If the pudding is too thick, you can add more milk, a little at a time, to reach your desired consistency. Some people like it thicker, while others prefer it a little more liquidy.
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Finish and Serve:
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Once the rice pudding has reached the right consistency, remove the pot from the heat. Discard the cinnamon stick if you used one.
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Spoon the rice pudding into individual bowls or dessert cups. Let it cool slightly.
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Garnish:
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Sprinkle ground cinnamon on top for garnish. You can also add a drizzle of sweetened condensed milk or a few more raisins for extra sweetness.
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Serving Suggestions:
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Serve warm or cold, depending on your preference.
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For a richer flavor, add a little sweetened condensed milk or evaporated milk to the pudding as you stir.
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Chopped almonds or toasted coconut flakes can also be used as a garnish for a little texture and flavor.
Enjoy your Mexican Rice Pudding (Arroz con Leche)! It’s a comforting, nostalgic dessert that brings sweetness and warmth to any occasion. Perfect for family dinners, holidays, or when you’re craving something sweet and cozy!
Let me know how it turns out or if you need any adjustments! This recipe is super flexible, so you can make it just how you like.
