Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is the ultimate in Mexican comfort food.  Literally it means rice with milk, but it's so much more than that.  My grandpa used to say that Arroz con Leche is the chicken soup of the dessert world, because there's nothing it won't cure; colds, flu, headaches, bad days, break-ups...you get the picture!

Every Mexican family has their own unique way of preparing Arroz con Leche. Today, I'm sharing Pappy's recipe, which happens to be my favorite! My recipe calls for long-grain rice, but any rice will do. Short-grain rice, such as Arborio, makes for a creamier Arroz con Leche.

Arroz con Leche can be served as a dessert after lunch or dinner but it also makes a great treat for breakfast. It's the perfect dessert for a rainy day, or any day of the week!

My grandpa always added raisins to his Arroz con Leche, but Hubby and the kiddies do not like them at all, so I leave them out.  But if like me, you like raisins, feel free to add some.  

Arroz con Leche

Ingredients:

• 1 cup long-grain rice
• 1 cinnamon stick
• 1/4 teaspoon salt
• 2-1/2 cups water
• 3 to 4 cups milk
• 1/2 cup raisins (optional) 
• 1 cup sugar
• Ground Cinnamon (for garnish)

Directions:

In medium saucepan, bring rice, cinnamon stick, salt and water to a boil over medium-high heat. Cover saucepan and reduce heat to low. Let simmer until all liquid is absorbed, about 15 minutes.

Pour milk over rice.  (If using raisins, add them with the milk.)  Cover and let simmer over low heat until the milk starts to bubble.  Stir in the sugar; simmer uncovered for another 10 to 15 minutes, stirring occasionally. Turn off stove; cover and let rice cool slightly. To serve, sprinkle with ground cinnamon. Serve warm or refrigerate 2 hours and serve it cold. Enjoy!!!

*Note: For creamier Arroz con Leche use 4 cups of milk.  

Love Arroz con Leche?  Then you'll also like Apple-Cinnamon Arroz con Leche! 

Tweet