Comfort Food Classics: Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious with a hint of cinnamon, this Mexican rice pudding is a warm and comforting hug in a mug.

Classic Mexican Arroz con Leche 

Arroz con Leche is another of those traditional Mexican dishes that takes me back to my childhood. I don't think there was a week that Pappy didn't whip up a huge olla (pot) of Arroz con Leche. Pappy was of the belief that Arroz con Leche was the caldo de pollo (chicken soup) of desserts, in that it could cure just about anything. And he was always looking for an excuse to make this creamy deliciousness: birthdays, rainy days, holidays, Tuesdays, sick days, and any day ending in the letters "s" or "o". (The days of the week in Spanish end in either "s" or "o": lunes, martes, miércoles, jueves, viernes, sábado y domingo.)

How to Make Traditional Mexican Arroz con Leche 

Every family has their own unique recipe for Arroz con Leche. Today I'm sharing the classic version, made with just rice, water, milk, cinnamon, sugar, and raisins, if you like them. There are other versions of Arroz con Leche that also include sweetened condensed milk and evaporated milk, which I'll be sharing soon, but today it's all about the traditional arroz con leche like our abuelitos (grandparents) and favorite tías (aunts) used to make. 

Yield: 8 servingsAuthor: Leslie Limón

Arroz con Leche

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious, this Mexican rice pudding is a warm and comforting hug in a mug.+-w

prep time: 5 MINScook time: 60 MINStotal time: 65 mins

ingredients:

• 1 cup long-grain rice 
• 4 cups water
• 1/4 teaspoon salt 
• 1 (3-inch cinnamon stick) 
• 4 cups whole milk 
• 1/2 to 1 cup granulated sugar 
• 1 cup raisins or dried cranberries (optional) 
• 3 tablespoons cornstarch (optional) 
• 3 tablespoons whole milk (optional) 

instructions

1. Bring rice, water, salt, and cinnamon to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the rice is cooked through and almost all of the water has evaporated. (That starchy water that remains after the rice is cooked through is what is going to help make our arroz con leche extra creamy.) 
2. Stir in the 4 cups of milk. Cover, leaving lid slightly ajar; let simmer, stirring occasionally, for about 15 minutes or until milk comes to a boil.
3. Sweeten with granulated sugar to taste. If adding raisins or dried cranberries, stir them in with the granulated sugar. Cover, leaving lid slightly ajar (to preven milk from spilling over); let simmer for an additional 15 to 20 minutes until rice mixture is thick and creamy. 
4. Remove from heat. Let cool slightly. Serve warm or let cool completely and refrigerate until ready to serve. Spoon rice pudding into bowl or coffee mugs. Sprinkle with ground cinnamon. Buen provecho! 

Tips:

1. To help thicken your arroz con leche, mash the rice lightly with a potato masher.
2. If your arroz con leche is still not creamy enough for your taste, dissolve the cornstarch in the cold milk. Stir into the rice pudding, and let simmer until desired thickness. 

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©La Cocina de Leslie

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Receta en español  

14 December 2017

Comfort Food Classics: Arroz con Leche (Mexican Rice Pudding)

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Arroz con Crema y Elote (White Rice with Cream and Corn)

Flavorful white rice flavored with onion, garlic, golden corn kernels, and Mexican crema.

With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.

24 February 2017

Arroz con Crema y Elote (White Rice with Cream and Corn)

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Morisqueta de Costillitas en Salsa Ranchera

Morisqueta is a traditional Mexican dish--popular in the state of Michoacán--that consists of a mixture of beans and rice topped with tender pieces of meat in a spicy salsa.

Morisqueta is one of those dishes that when I make it, I ask myself why I don't make it more often. My grandpa loved to serve his morisqueta with Pork Chile Colorado, while I prefer to serve it with Costillitas en Salsa Ranchera (pork spare ribs). But really any pork or beef dish can be used. Some of my favorites include Shredded Beef Picadillo, Bistec Ranchero, Pork Chile Verde, and Carne de Puerco con Chile. Morisqueta can also be enjoyed meatless. Just spoon your favorite salsa, mild or spicy, over the beans and rice.

20 February 2017

Morisqueta de Costillitas en Salsa Ranchera

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Piña Colada Arroz con Leche

Traditional arroz con leche (rice pudding) meets tropical piña coladas in a creamy dessert made with pineapple, cream of coconut, and shredded coconut.

Did you know that August 9th is National Rice Pudding Day?! I didn't, at least not until this morning while scrolling through my Instagram feed. Because I love all things rice pudding, what better way to celebrate this food holiday than with Piña Colada Arroz con Leche? This is a delicious summertime dessert that can be enjoyed warm--topped with toasted coconut, or served cold--topped with a dollop of whipped cream and a maraschino cherry just like a piña colada cocktail.

09 August 2016

Piña Colada Arroz con Leche

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Mexican Chocolate Horchata

Mexican chocolate, cinnamon and rice combine together in a rich, decadent twist on a classic agua fresca.

Satisfy your sweet tooth and keep cool this summer with an ice cold glass of Mexican Chocolate Horchata. Mexican chocolate isn't just for atoles, Champurrado, and mole sauces. It can be used in cookies, custards, as well as countless other desserts, and even in refreshing aguas frescas. Two of my favorites being Agua de Chocolate (made without milk) and this Horchata de Chocolate, which tastes like cinnamon chocolate milk in a fun agua fresca that is way more refreshing.

12 May 2016

Mexican Chocolate Horchata

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Pumpkin Spice Arroz con Leche (Rice Pudding)

Because it wouldn’t be fall (the greatest season of the year) without a few pumpkin desserts. My second fall comfort dessert to make this season, second only to Calabaza en Tacha, is this creamy Pumpkin Spice Arroz con Leche because unlike most of you who live in the US, I have not been bombarded with an overload of Pumpkin Spice Everything. This creamy Pumpkin Spice Arroz con Leche combines the creamy goodness of traditional Arroz con Leche with homemade pumpkin puree and a few fragrant spices. Who needs fall scented candles when you’ve got a pot of Pumpkin Spice Arroz con Leche seasoned with brown sugar, cinnamon, nutmeg, and cloves simmering on the stove?!

08 October 2015

Pumpkin Spice Arroz con Leche (Rice Pudding)

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Cilantro Rice Pilaf

When cooking for my family day in and day out, sometimes the food I look forward to most are the side dishes. Who doesn't love a good side dish?! There are some side dishes that I could easily eat as my main meal, no main dish necessary. Some of my favorite side dishes include Mexican Rice, mashed potatoes, Frijoles Adobados, any kind of macaroni & cheese, Chopped Salad, and Cilantro Rice Pilaf.

This Cilantro Rice Pilaf is my go-to side dish when I want something a little fancier to serve with dinner. It just looks so pretty and elegant when served next to Chicken Pipián Rojo or Pollo a la Cacerola (Mexican Chicken Cacciatore). But the only thing really fancy about this recipe is the name. Made with just long-grain rice, fideo (or vermicelli), cilantro, and pecans, rice dishes don't get much easier than this.

03 December 2014

Cilantro Rice Pilaf

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Bacon Fried Rice {She Made/Ella Hace}

If you like bacon, then you are going to LOVE what girlichef (my foodie BFF) and I have cooked up for you in this month's installment of She Made/Ella Hace. Because everybody knows that bacon makes everything better!

The hardest part for me this month was deciding on what to make. I mean, really, the possibilities are endless. Did I want to make something sweet, try something new, or make one of the mouthwatering bacon recipes Heather (girlichef) has been sharing this month for #BaconMonth (hosted by Julie from White Lights on Wednesday)? (Hello, Flourless Peanut Butter Bacon Cookies!)

Then I got to thinking about what my grandparents used to make that had bacon in it, and I remembered this Bacon Fried Rice that Gramm only made on those rare occasions when she'd prepare a can of Chun King chicken chow mein for dinner. (Does anyone remember Chun King? Or am I just that old?!) Unlike traditional fried rice, Gramm didn't use cooked white rice. She'd actually make her Sopa de Arroz (Mexican Rice) and just add veggies, some scrambled eggs, and lots and lots of crisp, crumbly bacon. I made a few changes to Gramm's recipe, like omitting the chopped tomatoes and tomato sauce, but the flavor was just as I remembered it. And I'm pretty sure Hubby, the kiddies, and even my suegro (father-in-law) liked it, because they all asked for seconds.

Thank you, Heather, for suggesting bacon as our theme this month because it reminded me of this childhood favorite. I can't wait to see your Black Bean and Bacon Flautas. 

18 August 2014

Bacon Fried Rice {She Made/Ella Hace}

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Mexican Chocolate Arroz con Leche (Rice Pudding) {She Made/Ella Hace}

This month for She Made/Ella Hace, girlichef & I decided to feature a special ingredient that is synonymous with Valentine's Day...Chocolate! We didn't specify any particular kind of chocolate, so we could've used dark chocolate, milk chocolate, or white chocolate. The possibilities were endless. But we both ended up using the same kind of chocolate, one that we both hold near and dear to our hearts...Mexican Chocolate! (Proving once again that great minds think alike.) 

The first chocolate dessert that came to mind when thinking of what to make was Mexican Chocolate Arroz con Leche (Rice Pudding), because it's one of those simple desserts I that my Hubby and kiddies LOVE. I make classic Arroz con Leche 3 or 4 times a month, and the kiddies all insist that I make this yummy chocolatey version at least one of those times.

There are so many things I love about this Mexican Chocolate Arroz con Leche. It's super easy to make and it doesn't require a lot of ingredients. I LOVE the flavor combination of chocolate and cinnamon! But what I love most about this chocolate rice pudding is that it reminds me of my abuelito (grandpa), who used to make for me when I was a kid. And now that I'm all grown-up I get to share it with my kiddies and share stories with them about their bisabuelo (great-grandfather).

13 February 2014

Mexican Chocolate Arroz con Leche (Rice Pudding) {She Made/Ella Hace}

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Arroz Verde

I don't know about you, but I really don't like serving the same side dishes over and over, no matter how delicious they are.  I like to mix things up a bit.  One of my favorite ways of doing so is by serving Arroz Verde (green rice).  A savory rice dish with an explosion of flavors. 

Arroz Verde

Ingredients:

• 2 tomatillos
• 1 poblano chile
• 1 sprig cilantro
• 1 clove garlic
• 1 teaspoon chicken bouillon
• 1/2 medium onion
• 2-1/2 cups chicken broth or water
• 1 cup long grain rice
• 1 tablespoon chopped cilantro

Directions:
Place the tomatillos, poblano chile, cilantro, garlic, chicken bouillon, onion and chicken broth in a blender cup.

Puree until smooth.  Set aside.

In a medium skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat.  Brown the rice in the oil until it turns a light golden brown.
 

Carefully pour the puree mixture into the skillet with the rice; season with salt.  Cover skillet and bring rice to a boil.  Reduce heat to low and let simmer until all of the liquid has been absorbed.  (Remember: You MUST resist the urge to stir.  You want a nice fluffy rice, not a creamy risotto.) 

Once rice has finished cooking, remove from heat and let set for 10 to 15 minutes before serving.  Toss with chopped cilantro.  Enjoy!!!

20 April 2011

Arroz Verde

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Arroz con Pollo Soup

The Sun is finally shining, but it's been pretty windy here the last couple of days.  Why not make another delicious soup to help take the chill off?

Spicy Chicken & Rice Soup is one that my grandfather prepared often.  It's very similar to my Caldo de Pollo recipe, with the addition of two very simple ingredients.  One is rice and the other is Salsa El Pato.

Salsa El Pato is a cross between a salsa and a tomato sauce.  Not too spicy and so full of flavor.  It helps turn an ordinary soup into something extraordinary!

Spicy Chicken & Rice Soup

Ingredients:

• 2 pounds boneless, skinless chicken breast, cut in large chunks
• 8 cups water
• 1 medium onion, peeled and quartered
• 1 clove garlic
• Cilantro
• 1 can Salsa El Pato
• 4 medium carrots, peeled and cut in large chunks
• 4 medium potatoes, peeled and cut in large chunks
• 2 zucchini, cut in large chunks
• 1 teaspoon chicken bouillon
• 1/3 cup long-grain rice, uncooked

Directions:
Place the chicken, water, onion, garlic and a sprig of cilantro in 3-quart stockpot.  Season with salt and pepper.  Cook over medium-high heat for 30 minutes.

 

Pour in the can of Salsa El Pato.

  

Add the vegetables and chicken bouillon.  Season with more salt and pepper.  Continue to cook over medium-high heat for 30 to 40 minutes.

 

Add the uncooked rice and let cook for an additional 10 minutes or until the rice is completely cooked.

Serve with plenty of warm corn tortillas or Maseca Corn Bread.  Enjoy!!!

 

With Love,

More delicious soups you might love: 

Caldo de Pollo for the Soul (Chicken Soup)
Cocido Rojo (Mexican Beef Stew)
Mole de Olla 

25 February 2010

Arroz con Pollo Soup

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Comfort Food Classics: Arroz Blanco (Mexican White Rice)

Quick and easy recipe for fluffy white rice seasoned with with onion and garlic.

Arroz Blanco (Mexican white rice) is a family favorite side dish that I make about once a week. My kiddies actually prefer it as a side dish over Mexican Rice. It's a wonderful and delicious side dish that plays nicely with Mexican and Asian dishes. And it's also delicious stirred into your favorite soups. Unlike traditional white rice which is made just by boiling rice in water, this Sopa de Arroz Blanco is made by frying the rice until it turns a lovely golden hue, then it's cooked in a mixture of chicken broth, onion, and garlic that add a ton of flavor for a delicious rice dish.

06 January 2010

Comfort Food Classics: Arroz Blanco (Mexican White Rice)

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Arroz Poblano {Poblano Rice}

I LOVE rice!  It's one of the few foods that I wouldn't mind eating every day.  Mexican Rice, Sopa de Arroz Blanco (White Rice), Cheesy Rice w/ Broccoli, Rice Pilaf, you name it...I love it!  But my all-time favorite rice dish is Arroz Poblano (Poblano Rice).  Poblano chilies, which are my absolute favorite chilies in the world, offer a wonderful mix of sweet and spicy.  For those of you that can't handle a lot of heat, this is the chile pepper that you should try.

The great thing about my recipe for Arroz Poblano, besides it's incredible flavor, is that it is SO easy to make.  The only "difficult" part is roasting the poblano peppers, but you could also use canned chilies in this recipe.  Roasting peppers is not as difficult as it seems. It's quite easy.  You can toast your chilies on the stove top, using a comal or small skillet, or you could roast them directly over an open flame, or you can pop them into you oven for a few minutes to broil them.  No matter how you choose to roast them, your house is going to smell divine.  So don't be surprised if your neighbors show up unexpectedly to ask what you're making, because very few people can resist such an intoxicating aroma.

Arroz Poblano
(Poblano Rice)

Ingredients:

• 1 poblano chile
• 1/2 cup onion, coarsely chopped
• 1 clove garlic, finely chopped
• 1 cup long-grain rice
• 1/4 or 1/2 cup canned corn kernels
• 2-1/2 cups water
• 1 teaspoon chicken bouillon
• 1/4 teaspoon salt

Directions:

Heat a small skillet over medium-high heat. Heat the chile pepper until the skin begins to blister and turns a dark brown. Turn the pepper until it is evenly roasted on all sides.  Place the pepper in a plastic bag and set aside for 5 minutes. (This causes the pepper to sweat, which makes the skin much easier to remove.)  Peel the blistered skin off of the pepper. Carefully, slice off the top of the pepper. (Cut as close to the stem as possible.) Remove seeds and veins with a spoon. Slice or chop the Poblano chile.

Heat 2 tablespoons of vegetable oil in medium saucepan or skillet over medium-high heat. Saute the onion and the garlic for 1 to 2 minutes. Add the rice and the Poblano chile; saute for 3 minutes. Stir in the corn kernels.  Pour the water over the rice. Season with the chicken bouillon and salt. Cover saucepan and bring rice to a boil. Reduce heat to low and let simmer until all liquid has been absorbed, about 15 to 20 minutes. Enjoy!!!

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*Note: If your hands come in contact with the seeds, squeeze fresh lemon juice all over your hands; rinse well. If burning sensation continues, apply a paste made with equal parts of baking soda and water, to your hands. Let paste dry, then rinse your hands.

13 August 2009

Arroz Poblano {Poblano Rice}

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Comfort Food Classics: Sopa de Arroz (Mexican Rice)

Sopa de Arroz (Mexican rice) is a traditional Mexican dish. Recipes for sopa de arroz vary from state to state, and even from family to family. Today I'm sharing my recipe for Mexican Rice, which I make at least once a week for my family.

The very first recipe I learned to prepare was my grandmother's. She always used finely chopped onion, tomato and garlic and a can of tomato sauce. In my book, I always considered Gramm's recipe to be the best and thought it to be quite authentic, being that my grandmother had been raised in San Luis, Sonora, Mexico.

When I got married one of the first recipes that I wanted to wow my new hubby with was with Gramm's sopa de arroz. My hubby liked it, but I could tell that there was something he wasn't telling me. My hubby kindly explained that my rice was nothing like the rice his mom prepared during his childhood in Mexico.  His mother's rice didn't include chopped onion or tomato. So, the next time I made Mexican rice, I made it without any of the vegetables and only added a can of tomato sauce. Well, that was probably the worst rice we had ever tasted. Even hubby agreed that that could not be how his mom prepared her sopa de arroz.

Luckily, after we had been married for 6 months, my suegra (mother-in-law) went to visit us in the States. During her stay with us my mother-in-law shared each and every one of her authentic Mexican recipes, including her recipe for sopa de arroz. After hearing her recipe, all I could do was laugh out loud. My hubby had gotten it SO wrong!

My suegra explained to me that some of her 6 children were picky eaters when they were younger. One child didn't care for tomato, another didn't care for onion, and none of the children liked garlic. So, in order to maintain the taste of her sopa de arroz and keep her children happy, she'd puree the vegetables before adding them to the rice. Hence, the reason my hubby didn't recall chopped veggies in his mom's rice. This is my mother-in-law's recipe for Mexican Rice. It's very similar to my grandmother's recipe except with pureed veggies and no tomato sauce.

Mexican Rice


Ingredients:

• 1 cup long grain rice
• 3 roma tomatoes, cut in quarters
• 1/2 medium onion
• 1 clove garlic
• 1 cup water
• 2 cups chicken broth
• 1 teaspoon chicken bouillon
• 2 tablespoons vegetable oil
• Salt

Directions:
Puree the tomatoes, onion, garlic, and water in a blender until smooth, about 1 minute; set aside. Heat vegetable oil in a medium saucepan over medium-high heat; add rice and saute until rice turns a light golden brown.

Carefully and gradually, pour the puree mixture over the browned rice. Add the chicken broth and chicken bouillon cube; season with salt. Bring rice to a boil. Taste broth and season with additional salt, if necessary. Cover saucepan and reduce heat to low. RESIST THE URGE TO STIR! Let rice simmer until all liquid has absorbed. Remove from heat and let set for at least 5 minutes before serving. Enjoy!

Receta en español 

06 May 2009

Comfort Food Classics: Sopa de Arroz (Mexican Rice)

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Horchata de Arroz {Rice Horchata}

With Cinco de Mayo, just around the corner, I thought I'd share an authentic Mexican Agua Fresca recipe that is sure to impress your family and friends at your next fiesta.  

Horchata is very popular all througtout Mexico and is part of what I like to call the Aguas Frescas trinity along with Agua de Jamaica (Hibiscus Flower Tea) and Agua de Tamarindo.  

Horchata is a creamy, rice based beverage that can be served at breakfast, lunch or dinner.  My Hubby and kiddies love it so much that I have to make it a couple of times a week. 

Horchata (de Arroz)
(Rice Horchata)

Ingredients:

• 1-1/2 cups long grain rice, uncooked
• 1 (3-inch) cinnamon stick
• 6 cups water 
• 1 can sweetened condensed milk (14 oz.)
• Granulated sugar (optional) 

Directions:

In a medium bowl, soak the rice in 3 cups water for at least 30 minutes or overnight in the fridge.



Puree the rice and the water it was soaked in along with the cinnamon stick in a blender until smooth. Strain into a 2-quart pitcher. Stir in the sweetened condensed milk and enough of the remaining water to fill the pitcher. Sweeten with granulated sugar to taste, if necessary. Refrigerate Horchata until ready to serve. Serve over ice. Enjoy!!!

24 April 2009

Horchata de Arroz {Rice Horchata}

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