Arroz con Leche
By Groceree
Also known as Mexican Rice Pudding
Rice simmered first in water with a cinnamon stick, then slowly in milk with condensed milk and vanilla until creamy and loose, with raisins and cinnamon on top. Mexico’s comfort dessert, eaten warm or cold.
Last updated
- Servings
- 6 servings
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
Ingredients
long-grain rice200 g
water500 ml
cinnamon sticks1
oranges (optional)1
whole milk1 l
condensed milk200 ml
vanilla extract1 tsp
salt1 pinch
raisins (optional)40 g- ground cinnamon1 tsp
Instructions
- 01
Simmer the rinsed with the , the canela stick, a strip of peel and until the is absorbed, about 15 minutes.
- 02
Add the and simmer gently, stirring often, for 20 minutes until the is very soft.
- 03
Stir in the , and and cook for 5 minutes more. It should still be loose — it thickens as it cools.
- 04
Remove the and peel.
- 05
Serve warm or chilled, dusted with .
Notes
- Cooking the rice in water first softens it and stops the milk catching.
- Take it off the heat while still runny; it sets considerably.
- Mexican canela is softer and more floral than cassia cinnamon.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 9 g
Estimated from the ingredients.
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