Description
Creamy and comforting, this traditional Mexican Rice Pudding (Arroz con Leche) blends white rice with three types of milk, cinnamon, and vanilla for a nostalgic Latin American dessert. Perfect served warm or chilled, it’s easy to customize and ideal for any season.
Ingredients
2 cups white rice
4 cups water
2 cups whole milk
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 cinnamon stick
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
¼ cup granulated sugar (adjustable up to 1¼ cups based on sweetness preference)
Instructions
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Rinse the Rice: Rinse rice under cold water until water runs clear.
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Cook the Rice: In a large saucepan, combine rice, water, and cinnamon stick. Bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until tender.
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Add Milks and Sugar: Remove cinnamon stick. Stir in whole milk, sweetened condensed milk, evaporated milk, and sugar.
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Simmer: Bring mixture to a gentle boil over medium heat, then reduce heat and simmer for 20–25 minutes, stirring occasionally until thickened.
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Add Flavor: Stir in vanilla extract and ground cinnamon.
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Serve: Enjoy warm or refrigerate for a chilled version.
Notes
Adjust sugar to taste; start low and increase gradually.
Add citrus zest, dried fruits, or shredded coconut for extra flavor.
Use plant-based milks for a dairy-free version.
Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
