Super Simple Arroz con Leche

Sweets and coffee are my kryptonite. Whenever I’m not busy (said no mom ever), you can find me on my laptop with coffee and a plate of pan dulce. To make matters worse, my husband is an even bigger sweets addict. One of his favorite desserts is rice pudding or to us, Arroz con Leche. Imagine a bowl of milky sweet rice topped with a combination of raisins, coconut flakes and shredded almonds. Yum! 

This dessert is so frequently asked for by my husband, I learned to always have these ingredients on hand at all times. I’m serious. He will ask at 9pm if I can whip it up. What kind of show does he think I’m running here? Does he not know that moms work off planned schedules? But I make it anyways, well because, it’s delicious! 

Even though my plan is to focus on traditional Mexican dishes, I should share that Arroz con Leche actually originates from Spain. Throughout the generations it has been adapted by many cultures, including Puerto Rico, Costa Rica and Mexico. I share with you my recipe and how it has always been done in our Mexican household. 

Ingredients

  • 1.5 cups – Rice, white
  • 3 cups – Water, tap
  • 1 tbsp – Butter, unsalted
  • 1.5 cups – Whole Milk
  • ½ cup – Evaporated Milk
  • ½  cup – Sweetened Condensed Milk
  • 1 tbsp – Vanilla Extract
  • 1 Cinnamon Stick
  • ½ cup – California Raisins

Optional Topping: Coconut Flakes, Sliced Almonds (or tree nut of choice), dried fruit, basically whatever you want!

The main ingredient in Arroz con Leche is, well, the rice. If you know how to make a basic white rice, you’re halfway there. When I make Arroz con Leche, I like to coat the rice with butter, rather than oil, to enhance the flavor and give it that creamier texture. 

Procedure

1. Melt the butter in a large soup pot over medium heat. Add the rice and stir until coated with the butter. Make sure the rice doesn’t burn or changes color. 

Arroz con Leche - rice

2. Pour the water and close with the lid. Bring the rice to a boil. Once boiling, reduce the heat. Continue to cook on low heat until all the water has been absorbed and the rice is tender, about 40 minutes. You don’t have to let the rice rest once all the water has absorbed. 

3. Stir in the whole milk, evaporated milk, condensed milk, vanilla extract and the cinnamon stick. Bring to a low boil for 5 minutes to marry the flavors together. After the boil, take out the cinnamon stick and remove the pot from the heat. If the pot stays warm it will continue to absorb liquid and the creamy texture will be lost. 

Arroz con Leche - milks added

4. Finally, add the raisins and stir until just combined. Voila! You are ready to show off your Arroz con Leche. 

 Add any additional desired toppings straight into the pot or customize each portion with different toppings. That’s the fun part!

Arroz con Leche w/ raisins
Arroz con Leche - portion

Notes

  • The rice can be created ahead of time and set aside until needed.
  • Milk can be substituted for 2%, 1%, low fat or lactose free. You can use whatever you have on hand. and achieve an equally delicious taste. 
  • If it is too sweet, reduce the amount of condensed milk until the desired flavors are reached.

Did you make this recipe? Show me! Tag @feasting_mexican on Instagram and Pinterest

Sources:

What is the History of Arroz con Leche? (https://www.reference.com/food/history-arroz-con-leche-9cd16b49895fa65c)

Super Simple Arroz con Leche

Creamy Mexican rice pudding for any season!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dessert
Cuisine: Mexican
Servings: 6 bowls
Author: Sharon Guerrero-Perez

Ingredients

  • 1.5 cups white rice
  • 3 cups water, tap
  • 1 tbsp butter, unsalted
  • 1.5 cups whole milk
  • .5 cup evaporated milk
  • .5 cup sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1 cinnamon stick
  • .5 cup California raisins

Instructions

  • Melt the butter in a large soup pot over medium heat. Stir in the rice to coat with the butter. Make sure the rice doesn’t burn or changes color.
  • Add the water and top with the lid. Bring to a boil. Reduce the heat to low and continue to cook until all the water has been absorbed and the rice is tender, about 40 minutes. You don’t have to let the rice rest once all the water has absorbed.
  • Stir in the whole milk, evaporated milk, condensed milk, vanilla extract and the cinnamon stick. Bring to a low boil and cook for an additional 5 minutes to marry the flavors together. Take out the cinnamon stick and remove the pot from the heat. If you leave it on the burner, the rice will continue to soak in the liquid and the creamy texture will be lost. 
  • Add the raisins and stir until just combined. Voila! Traditional Arroz con Leche for any occasions. Add any additional desired toppings straight into the pot or customize each portion with different toppings. That’s the fun part!

Notes

  • The rice can be created ahead of time and set aside until needed.
  • Milk can be substituted for 2%, 1%, low fat or lactose free. You will get an equally delicious taste 
  • If too sweet, reduce the amount of condensed milk until the desired flavors are reached 
  • Optional Toppings: shredded coconut, sliced almonds, various tree nuts, dried fruit, basically anything you want!

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