Creamy Classic Mexican Rice Pudding
Updated: Oct 19, 2020
It’s dessert time! Full of subtle sweetness and dusted with cinnamon, this simple rice pudding recipe has the comforting and delicious flavors of a holiday market in mid December.
If you have a soft spot in your heart for creamy rice pudding, arroz con leche delivers a flavorful upgrade and will satisfy your cold-weather desert craving. This comforting dessert, with Mexican origins, kicks up traditional rice pudding with a generous dose of warm, subtle notes of sweetness plus a pantry ingredient that makes it even more indulgent.
If there was ever a reason to double (even triple!) your next batch of white rice, this is it. Even if you don’t think you’ll use it right away, stash it in the freezer so it’s at the ready when your sweet tooth calls. When you lean on leftovers, this rich and creamy pudding is ready to come off the stove fast and with minimal effort.
Mexican cuisine has always been associated with delicious colorful spicy food, but no one talks about their desserts. Yes, you heard me right. Mexican desserts. They do have them, and they are freaking good. If you haven’t ever tried them, you are missing out big time. It’s never late to start, though. This Mexican Rice Pudding, Arroz Con Leche in Spanish, is an excellent choice for your introduction to the world of desserts of this fascinating country.
Arroz Con Leche is a truly classic Mexican dessert. It is served at a table literally everywhere, even in the farthest corners of the country. However, as with most traditional dishes, there exist many different versions of it. Every abuela (grandma) has her own recipe for this creamy and comforting sweet rice! Many use condensed or evaporated milk, some use plain milk. Some use eggs, some not. Some recipes include vanilla, some not. But that’s the beauty of it, the possibilities are endless!
1/2 cups of cooked white rice
1 cup of whole milk
1 Tbs. ground cinnamon
1/2 cup of granulated sugar
Pour and combine milk, granulated sugar and ground cinnamon in a saucepan with cooked rice and boil over low to medium heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Reduce heat to low, cover, and cook until rice is tender and milk is absorbed, about 12 minutes.
Cook uncovered until sugar is dissolved and mixture has thickened, about 5 minutes.