This delicious dessert can be served hot or chilled and it’s delicious either way. You will need three kinds of milk – whole, condensed and evaporated – along with rice, raisins and cinnamon. You can use dark or golden raisins or sultanas, as you prefer.
Long grain white rice is the best kind to use for this dessert because it fluffs up well and separates when cooked, although if you do prefer a creamier finish you can sub medium grain rice or even short grain, to get the consistency just how you like it.This makes a tasty sweet treat or dessert after any kind of main dish, well maybe not after risotto or paella unless you really love rice! This cooks gently on the stove and you’ll know when it’s ready to serve because it’ll be smooth and creamy.
Why You’ll Love the Recipe:
Mexican style rice pudding makes a delicious dessert and everyone is going to love the sweet, creamy taste. You can make it ahead if you like, which is handy.
How to Serve It:
This rice pudding is equally delicious served hot or chilled. Sprinkle a little ground cinnamon on top or nutmeg instead if you prefer it.
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Can You Make It Ahead?
Yes, you can make it ahead and then either serve it chilled or warm it back up.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Some home cooks like to add other ingredients such as pecans, walnuts, chopped dried apricots, coconut shreds, or drained crushed pineapple chunks for example. You can also sub another type of milk for the whole milk.
Rice pudding is really easy to make and when it’s homemade it has a wonderful flavor. This rich, sweet and creamy dish makes a tasty ending to any dinner.
Mexican Rice Pudding (Arroz Con Leche)
Ingredients
- 1 cup long grain white rice
- 1 cup whole milk
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- ¾ cup raisins
- 1 4-inch cinnamon stick
- Ground cinnamon for garnish (optional)
Instructions
- Put the rice in a heavy pan with the cinnamon and water and bring to a boil.
- Simmer uncovered for 18 minutes or until the rice is cooked.
- Strain off the liquid and discard the cinnamon.
- Put the rice back in the pan with the 3 kinds of milk.
- Bring to a boil and then turn down the heat and simmer for 20 minutes, stirring all the time, or until thickened.
- Stir in the raisins, then serve hot (or chilled if you prefer) with a little ground cinnamon sprinkled on top if liked.
