Description
This creamy, comforting Mexican rice pudding (arroz con leche) is made with long-grain rice, sweetened condensed milk, and cinnamon for a dessert that’s nostalgic and full of warmth. Perfect served warm or chilled, it’s easy to customize and always a crowd-pleaser.
Ingredients
Scale
- 1 cup long-grain white rice
- 1 cinnamon stick
- 1 cup water
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- Ground cinnamon (for garnish)
- Optional: raisins, coconut, or chopped nuts
Instructions
- Rinse the rice: Wash under cold water until the water runs clear to remove excess starch.
- Cook the rice: In a medium pot, bring 1 cup of water, the rice, and the cinnamon stick to a boil. Reduce heat and simmer until most of the water is absorbed, about 10 minutes.
- Add the milk mixture: Stir in the whole milk, sweetened condensed milk, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens and the rice becomes tender (about 20-25 minutes).
- Finish with vanilla: Remove from heat and stir in the vanilla extract.
- Serve and garnish: Serve warm or chilled, topped with ground cinnamon and optional raisins or coconut.
Notes
- Consistency Tip: If the arroz con leche thickens too much as it cools, stir in extra warm milk before serving.
- Make it healthier: Swap whole milk for almond milk or use honey instead of condensed milk.
- Storage: Refrigerate leftovers in an airtight container for up to 5-6 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 32 g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: arroz con leche, Mexican rice pudding, creamy rice dessert, traditional Mexican dessert