Mexican
Arroz con Leche
A spoonable Mexican rice pudding simmered until creamy and fragrant with cinnamon, citrus, and vanilla.
6 servings · 12 minutes prep · 60 minutes cook
Ingredients
Main
- 1 cup long-grain white rice
- 2 cups water
- 2 Ceylon cinnamon sticks
- 1 strip orange peel
- 1/4 tsp kosher salt
- 4 cups whole milk
- 1 can sweetened condensed milk, 14 oz
- 1/2 cup evaporated milk
- 1/2 cup raisins
- 1 tsp Mexican vanilla extract
- 1/2 tsp ground Mexican cinnamon, for serving
Directions
Method
- Rinse the long-grain white rice briefly. Combine it with the water, cinnamon sticks, orange peel, and kosher salt in a saucepan.
- Simmer over medium-low heat until the water is mostly absorbed and the rice is tender but intact, 18-22 minutes.
- Add the whole milk, sweetened condensed milk, evaporated milk, and raisins. Simmer gently, stirring often and scraping the bottom, until creamy and the rice is very soft, 30-35 minutes.
- Remove from the heat, stir in the Mexican vanilla extract, and rest for 20 minutes so the pudding thickens.
- Remove the cinnamon sticks and orange peel. Serve warm or chilled with the ground Mexican cinnamon.
