Arroz Con Leche (Mexican Rice Pudding)

“This is my new favorite.” How’s that for a review on my first attempt at making an old classic Mexican recipe that shows up at a lot of winter parties where I’m from. Arroz con leche is rice and milk & it’s a very rich and wonderful dessert. Not at all for dieters. But about once a year, I like to make this to indulge in at home. Usually when it’s cold out.

This recipe is courtesy of Jose “J-Si” Chavez from a morning show in Dallas, The Kidd Kraddick Morning Show. He mentioned this recipe on the air one morning saying it was his favorite birthday dessert and then later said he would post it online. So I tried it and it is just out-of-this-world. Give it a try. If you want a new favorite 🙂

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 – 20 minutes.

Strain out the liquid, discard the cinnamon stick and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.

Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Source: kiddnation.com

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