Mexican Rice Pudding
A comforting and creamy Mexican dessert made with rice, milk, and warm spices, perfect for breakfast or as a sweet treat.
Ingredients
Base Ingredients
- 1 cup long-grain white rice Best for the right texture
- 4 cups whole or 2% milk Adds creaminess; evaporated milk can be used for richer flavor
- 2.5 cups water
- 1 cup granulated sugar Sweetens the dish
- 2 sticks cinnamon For added flavor
- 0.25 teaspoon kosher salt
Optional Toppings
- sweetened raisins
- chopped nuts (almonds or pecans)
- ground cinnamon For sprinkling on top
Optional Variations
- vanilla extract For stronger aroma
- coconut milk For a tropical flavor
- dried fruits For extra taste
Instructions
Preparation
- In a large pot, mix 2 ½ cups of water, 1 cup of long-grain white rice, 2 cinnamon sticks, and ¼ teaspoon of kosher salt. Bring it to a boil, then lower the heat and simmer for about 15 minutes.
Cooking
- Add 4 cups of milk and 1 cup of granulated sugar. Bring it back to a boil, then reduce the heat and cook for another 25-30 minutes. Stir often until it thickens.
Serving
- Serve warm or chill in the fridge for at least 2 hours before adding your favorite toppings.
Notes
Arroz con leche can be stored in an airtight container in the fridge for 5-6 days. For reheating, add a splash of milk or water to restore creaminess.