Arroz Con Leche
Creamy rice pudding — Mexican arroz con leche, Grandma Elaine's rice pudding, old fashioned rice pudding, eggnog rice pudding — for an easy weeknight dessert.
★ breakfast
breakfastMEXICAN ARROZ CON LECHE
A creamy rice pudding flavored with cinnamon.
Roxi MarieIngredients
- 2 cups water
- 1.5 cups white long-grain rice or jasmine rice
- 2 cinnamon sticks
- 14 oz condensed milk
- 12 oz evaporated milk
- 2 cups 2% or whole milk
- 2 teaspoons vanilla extract
- to taste Black raisins
- to taste Ground cinnamon
- to taste Salt
Instructions
- 1Rinse the rice thoroughly to remove excess starch. In a medium saucepan, combine 2 cups of water, 1 cup of whole milk, cinnamon sticks, and a pinch of salt. Bring this mixture to a gentle boil over high heat for a few minutes.
- 2Reduce the heat to medium-low, add the rice, and simmer uncovered for 15 minutes, stirring occasionally.
- 3In a separate bowl, mix condensed milk, evaporated milk, and 1 cup of warm whole milk until well combined. Pour this into the saucepan with the rice.
- 4Lower the heat to a simmer and cook uncovered for about 30 minutes, stirring occasionally to prevent sticking. Watch closely to avoid overflowing, using a wooden spoon across the top of the pot as needed.
- 5Once cooked, remove the cinnamon sticks and stir in the vanilla extract. Let the arroz con leche rest for about 30 minutes to thicken.
- 6Before serving, sprinkle ground cinnamon on top for extra flavor.
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Open in Pepper →Rice, Milk, Cinnamon, And Time
Rice pudding is what you make when the cupboard looks empty and you still want something sweet. Rice, milk, sugar, a stick of cinnamon — and twenty minutes of stirring turns it into dessert.
Cooks on Pepper reach for this collection on cold nights, after a big pot of soup, or when there's leftover rice sitting in the fridge and nobody wants to throw it out.
Every recipe here is a pot of rice pudding worth making: Mexican arroz con leche with cinnamon sticks, Grandma Elaine's legendary rice pudding with eggs and a quart of milk, old fashioned rice pudding made with minute rice, eggnog rice pudding for December, and a strawberry crème brûlée version with a torched sugar top.
Quick Tips
- 1
Stir it often
Rice sinks and scorches fast in milk. Stir every 2 to 3 minutes with a wooden spoon, scraping the bottom of the pot.
- 2
Cook the rice in water first
Simmer the rice in about 2 cups water until most of it is absorbed, then add the milk so the grains soften evenly.
- 3
Temper the eggs
Whisk a ladle of the hot milk into the beaten eggs before adding them back to the pot, or you'll end up with scrambled bits.
- 4
Pull it early
It thickens a lot as it cools, so take it off the heat when it still looks loose and pourable.
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