How To Make Arroz con Leche

5 from 12 votes

Arroz con Leche is a rice pudding made by cooking the rice with 3 milks and cinnamon for a sweet taste of Mexico everyone will love!

Course Dessert

Cuisine Mexican

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 170kcal

Add 2 ½ c water, 1 c rice, 1 cinnamon stick, and ¼ tsp salt into a pot. Cover the pot and bring to a boil, then reduce the heat and let it simmer, covered, for 15 minutes.
Add the 2 c milk, can of sweetened condensed milk, can of evaporated milk, and the other cinnamon stick into the pot. Cover again and cook on a low heat for another 15 minutes, stirring occasionally. Keep stirring so that the milk does not burn on the bottom of the pot.
Remove the lid and cook for another 10-15 minutes until the desired consistency is reached. Continue stirring so that the milk does not burn.
Let the rice cool for 15 minutes. Serve warm or refrigerated, topping with raisins if desired.

Recipe copyright The Foreign Fork. For educational and personal use only.

Recipe was made using an 8 qt pot.

Rice: Use Long Grain White Rice if you can. You can also sub Jasmine rice if necessary. Wash your rice before adding it into the pot.
Milk: I use 2% milk. You can also use whole milk if you’d prefer! I would not recommend using skim or lowfat milk, as it will make the Arroz con Leche too thin.
Evaporated Milk: This comes in a can, normally in the baking aisle.
There shouldn’t be much extra water left over after the first 15 minutes of cooking the rice. Tilt the pan to make sure that most of the water is absorbed. There should only be a few tablespoons of water left if there is any at all. If there is more than this, cover the rice again and cook for a few more minutes.
If there is still a little bit of extra water in the rice, do not drain it before adding the milk.
For even more cinnamon flavor, let the cinnamon stick boil in the water by itself for a few minutes before adding the rice (almost like you’re making Cinnamon Tea!)
Don’t skip the resting step at the end of the recipe! It is important for the texture of the dish.