Here’s a classic Mexican Arroz con Leche (Rice Pudding) recipe — creamy, comforting, and lightly spiced with cinnamon 🌾🥛✨
🍚 Mexican Arroz Con Leche
Ingredients (Serves 4–6)
- 1 cup long-grain white rice
- 4 cups whole milk (or 2 cups milk + 2 cups water for a lighter version)
- 1 cup sweetened condensed milk
- ½ cup granulated sugar (adjust to taste)
- 1 cinnamon stick
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon (for garnish)
- Optional: raisins, shredded coconut, or orange zest
Instructions
- Rinse the rice
- Rinse rice under cold water until water runs clear. This helps remove excess starch and prevents clumping.
- Cook the rice
- In a medium saucepan, combine rice, milk (and water if using), cinnamon stick, and pinch of salt.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until rice is tender (about 20–25 minutes).
- Sweeten the pudding
- Stir in sugar and sweetened condensed milk.
- Continue to cook on low, stirring frequently, until mixture thickens to your desired consistency (about 10 minutes).
- Add flavor
- Remove cinnamon stick.
- Stir in vanilla extract and optional raisins or coconut.
- Serve
- Spoon into bowls and sprinkle lightly with ground cinnamon.
- Serve warm or chilled — both are traditional and delicious.
💡 Tips
- For creamier arroz con leche, stir constantly near the end of cooking to prevent sticking.
- For a slightly richer flavor, replace ½ cup of milk with evaporated milk.
- Toasted coconut on top gives a modern twist while keeping it traditional.
If you want, I can also give you a street‑style Jalisco version with condensed milk, raisins, and cinnamon sticks just like you’d buy from a Mexican fruit and dessert stand — it’s extra indulgent and authentic.
Do you want me to do that?
