arroz con leche recipe
The Best arroz con leche recipe
What I love most about arroz con leche is how versatile it is. It works just as well as a light dessert after a big meal as it does for breakfast with a sprinkle of nuts or fresh fruit. Plus, it’s packed with good stuff—rice for energy, milk for calcium, and cinnamon for digestion. It’s one of those rare treats that feels indulgent but doesn’t leave you feeling weighed down. And let’s be real, when a recipe is this easy and this loved by everyone at the table, it’s a keeper. I always make a big batch because it disappears fast, and honestly, I don’t mind one bit.
Creamy Arroz con Leche (Mexican Rice Pudding)
A comforting and classic Mexican dessert made with rice, milk, cinnamon, and a touch of sweetness. This creamy arroz con leche is perfect for any occasion and can be enjoyed warm or chilled.
🥘Ingredients
- 1 cup long-grain white rice
- 4 cups whole milk
- 2 cups water
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup raisins (optional)
- Ground cinnamon for garnish
- 1/2 cup condensed milk (for extra creaminess)
- 1/4 cup butter (for richness)
- Zest of 1 lime or lemon (for brightness)
👨🍳Directions
-
1
Rinse the rice under cold water until the water runs clear to remove excess starch. -
2
In a medium saucepan, combine the rinsed rice, water, cinnamon stick, and salt. Bring to a boil over medium-high heat. -
3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is mostly absorbed. -
4
Add the milk, sugar, and raisins (if using) to the saucepan. Stir well to combine. -
5
Cook uncovered over low heat, stirring frequently to prevent sticking, for about 20-25 minutes or until the rice is tender and the mixture has thickened to a creamy consistency. -
6
Remove the cinnamon stick (if used) and stir in the vanilla extract. If using butter or condensed milk, add it now and stir until fully incorporated. -
7
Taste and adjust sweetness if needed. Remove from heat and let it cool slightly. -
8
Serve warm or chilled, garnished with a sprinkle of ground cinnamon.
🔧Equipment
- Medium saucepan with lid
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Arroz con Leche (Mexican Rice Pudding) Works
❓ Frequently Asked Questions About Creamy Arroz con Leche (Mexican Rice Pudding)
1. What type of rice is best for arroz con leche?
The best rice for arroz con leche is short-grain rice, such as Arborio or Valencia rice. These varieties absorb liquid well and release starch, giving the dessert a creamy texture. Long-grain rice like Basmati or Jasmine can be used but may result in a less creamy consistency.
2. Can I make arroz con leche without dairy?
Yes! You can make a dairy-free version by substituting whole milk with coconut milk, almond milk, or oat milk. For the butter, use a plant-based alternative. The flavor will differ slightly, but the dish will still be creamy and delicious.
3. How do I prevent arroz con leche from becoming too thick or dry?
To avoid a dry or overly thick texture, cook the rice on low heat and stir frequently to prevent sticking. Add milk gradually, allowing the rice to absorb it slowly. If the mixture becomes too thick before the rice is tender, add a little more warm milk or water.
4. Can I make arroz con leche in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine all ingredients and cook on low for 3-4 hours, stirring occasionally. For an Instant Pot, use the “Porridge” setting and cook for about 15 minutes with natural pressure release. Both methods yield a creamy result with minimal effort.
5. How long does arroz con leche last in the fridge?
Arroz con leche can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat it gently on the stove with a splash of milk to restore creaminess. Avoid freezing, as the texture may become grainy when thawed.
