Mexican Rice Pudding
This traditional Mexican rice pudding, or arroz con leche, is a creamy and sweet dessert that's perfect for any occasion, warm or chilled.
Ingredients
Main Ingredients
- 1 cup long-grain rice Rinsed under cold water
- 4 cups whole milk For creaminess
- 1 cup water
- 1 cup sugar Adjust to taste
- 1 stick cinnamon For flavor infusion
- 1 teaspoon vanilla extract
- a pinch pinch salt Enhances sweetness
Optional Garnishes
- Ground cinnamon For sprinkling
- Raisins or nuts For garnish
Instructions
Preparation
- Rinse the rice under cold water until it runs clear.
- In a large saucepan, combine the rinsed rice, water, and the cinnamon stick. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer until the rice absorbs most of the water, about 15 minutes.
Cooking
- Add the milk, sugar, salt, and vanilla extract to the rice mixture. Stir gently to combine.
- Continue to simmer the mixture uncovered on low heat, stirring frequently to prevent sticking. Cook for about 25-30 minutes or until the consistency thickens to your liking.
- Remove from heat and take out the cinnamon stick. Allow the rice pudding to cool for a few minutes before serving.
Serving
- Serve warm or chilled, garnished with ground cinnamon, raisins, or nuts as desired.
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Notes
Letting the pudding sit for a few minutes allows flavors to meld. If it thickens too much, you can restore creaminess by adding a splash of milk.