mexican arroz con leche recipe

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mexican arroz con leche recipe
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The Best mexican arroz con leche recipe

I have been making Arroz con Leche for my family for years, and it’s a staple in our household. This traditional Mexican dessert is a creamy, comforting treat that never fails to bring smiles to our faces. The dish is believed to have originated in the 16th century, when Spanish conquistadors introduced European dairy farming techniques to Mexico.

The result was a sweet, milky rice pudding that became a beloved favorite among the local population. My kids love helping me make this recipe, and I love seeing the joy on their faces when they take their first spoonfuls. There’s something special about sharing this warm, comforting treat with the people I love.

Arroz con Leche is more than just a dessert – it’s a taste of tradition and family history. Every time I make it, I feel like I’m carrying on a piece of my own cultural heritage. The best part?

It’s ridiculously easy to make, and requires just a few basic ingredients. We often have this for breakfast or as a snack, but it’s also perfect for potlucks or special occasions. I’ve even served it at dinner parties, and it’s always been a hit.

What I love most about Arros con Leche is how versatile it is – you can serve it hot or cold, with or without toppings, and it’s always delicious. My family loves it with cinnamon and sugar on top, but you can also try adding vanilla extract or using different types of milk for added flavor. The health benefits are also a bonus – rice is a great source of complex carbs, while milk provides protein and calcium.

This recipe is perfect for anyone looking to introduce their kids to cooking or trying new foods – it’s fun, easy, and rewarding to make together.

Mexican Arroz con Leche

Mexican Arroz con Leche

4.8 from 908 votes

A creamy and comforting Mexican rice pudding flavored with cinnamon and lime zest. This traditional dessert is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long grain white rice
3 cups water
1 cinnamon stick

For the Milk Mixture

4 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp lime zest

For Garnish

ground cinnamon
lime zest

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This helps to remove excess starch and prevents the rice from becoming too sticky.
3Drain well and set aside.
4In a medium saucepan, combine the rice, water, and cinnamon stick.
5Bring to a boil over high heat.
6Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
7Remove from heat and discard the cinnamon stick.
8In a large pot, combine the milk, heavy cream, sugar, vanilla extract, and lime zest.
9Stir well to combine and cook over medium heat until the mixture just begins to simmer, stirring frequently to prevent scorching.
10Remove from heat.
11Gradually add the cooked rice to the milk mixture, stirring constantly to prevent lumps from forming.
12Return the pot to medium heat and cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
13Remove from heat.
14Let the arroz con leche cool to room temperature, stirring occasionally to prevent a skin from forming on the surface.
15Once cooled, transfer the mixture to a serving bowl or individual ramekins.
16Cover and refrigerate for at least 2 hours, or until chilled.
17Before serving, give the arroz con leche a good stir.
18If it has thickened too much, you can add a little milk to reach your desired consistency.
19Sprinkle with ground cinnamon and additional lime zest for garnish.
20Serve chilled and enjoy this creamy, comforting dessert.

🔧Equipment

Medium saucepan
Large pot
Wooden spoon
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute almond milk for a dairy free option.

Arroz con Leche is always a good idea – whether you’re hosting a dinner party or just need a comforting treat after a long day. We often store any leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, be sure to stir in some additional milk if the pudding has thickened during storage. You can also reheat individual portions in the microwave for 20-30 seconds each time.

❓ Frequently Asked Questions About Mexican Arroz con Leche

Q: What type of rice should I use?

I prefer using long-grain white rice for this recipe, as it cooks up fluffy and tender.

Q: Can I use other types of milk?

You can experiment with almond milk, soy milk, or coconut milk for a non-dairy version.

Q: How do I prevent the pudding from becoming too thick?

Mix in some additional milk if the pudding becomes too thick during cooking.

Q: Can I serve Arroz con Leche cold?

Sure! You can chill the pudding in the refrigerator before serving.

Q: What are some good toppings for Arroz con Leche?

Cinnamon and sugar are classic choices, but you can also try adding sliced fruit or chopped nuts for added texture and flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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