A beloved dessert found across all of Mexico, arroz con leche is Mexican rice pudding cooked low and slow with whole milk, cinnamon, and vanilla until thick, creamy, and richly perfumed. It is simpler than it looks and endlessly comforting — served warm in the winter and chilled in the summer with a dusting of ground cinnamon on top.

Directions

STEP #1

Combine rice, water, and cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 10 minutes until most of the water is absorbed.

STEP #2

Pour in the whole milk and increase heat to medium. Cook, stirring frequently, for 20–25 minutes until the rice is very soft and the mixture has thickened considerably. The milk should reduce by about half. Don't walk away — it can scorch on the bottom if not stirred.

STEP #3

Reduce heat to low. Stir in the sweetened condensed milk, vanilla extract, and lime zest if using. Cook for another 5 minutes, stirring constantly, until fully incorporated and the pudding is creamy and thick. Remove cinnamon sticks.

STEP #4

Serve warm immediately or transfer to a bowl, cover, and refrigerate until cold. Before serving, dust generously with ground cinnamon. Top with raisins if desired.

Tips

Arroz con leche thickens considerably as it cools. If serving cold, it may need a splash of milk stirred in to loosen it up.
Stir frequently during cooking and keep the heat at medium or medium-low. High heat will scorch the milk on the bottom of the pan and give the pudding a bitter flavor.
For an extra-rich version, substitute 1 cup of the whole milk with evaporated milk.

Arroz con Leche

Ingredients

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