Mexican
Arroz con Leche
A comforting Mexican rice pudding simmered slowly with canela, milk, and a little sweetened condensed milk until creamy. Serve it warm or chilled with a dusting of cinnamon and a few raisins if you like.
Watch it madeelvee · 8:01
Ingredients
- Short-grain or medium-grain white rice1/3 cup
- Water1 cup
- Mexican cinnamon stick1 small stick
- Fine salt1 pinch
- Whole milk1 1/2 cups
- Evaporated milk1/4 cup
- Sweetened condensed milk3 tablespoons
- Vanilla extract1/2 teaspoon
- Raisins2 tablespoons, optional
- Ground cinnamonto serve
Method
- Rinse the rice under cool water until the water runs mostly clear, then drain well.
- In a small heavy saucepan, combine the rice, water, cinnamon stick, and salt.
- Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 12 to 15 minutes until the rice has absorbed most of the water and is just tender.
- Stir in the whole milk and evaporated milk, keeping the cinnamon stick in the pot.
- Cook uncovered over low heat for 15 to 18 minutes, stirring often so the rice does not stick, until the mixture looks creamy and the grains are fully tender.
- Stir in the sweetened condensed milk, vanilla, and raisins if using.
- Simmer for 3 to 5 minutes more, stirring constantly, until lightly thickened; it should still be loose because it thickens as it rests.
- Remove the cinnamon stick and let the arroz con leche rest for 5 minutes before serving.
- Spoon into bowls and finish with a dusting of ground cinnamon.
Common questions
Can I substitute the Mexican cinnamon stick if I only have ground cinnamon or cassia cinnamon?
Yes. Use about 1/2 teaspoon ground cinnamon for 1 stick, but add it sparingly because it can get muddy and gritty. If using cassia sticks, use the same amount, but expect a stronger, sharper cinnamon flavor.
How do I know when the rice and milk are cooked enough without overcooking it?
The rice should be fully tender but still hold its shape, and the mixture should look creamy and loose, not dry or paste-like. Stop cooking while it still seems a little thinner than you want, since it thickens as it cools.
What are the most common mistakes when making arroz con leche?
The biggest mistakes are boiling the milk too hard, which can scorch it, and not stirring enough, which lets the rice stick to the pot. Also avoid adding all the sweetened condensed milk too early, because it can make the mixture overly thick.
How should I store leftovers, and can I reheat them later?
Store cooled arroz con leche in an airtight container in the refrigerator for up to 4 days. It will thicken a lot, so reheat gently with a splash of milk over low heat or in the microwave, stirring until creamy again.
What’s the best way to serve arroz con leche, and can I serve it warm or chilled?
Serve it warm for the creamiest texture, topped with a light sprinkle of ground cinnamon. It also tastes good chilled, but it will be thicker, so loosen it with a little milk before serving if needed.