Mexican Arroz Con Leche (Rice pudding)

Every week, my friends and I get together for family potluck dinner. Everyone is in charge of bringing a dish and we usually pick out a theme based on what’s in season or what someone wants to make so that all the dishes complement each other. Last week, we decided on a Mexican theme, which was perfect as I had been meaning to make arroz con leche! When we were in Mexico, we had asked a few locals how they made it and everyone had a slightly different recipe but non of them used evaporated milk. Because I wanted to avoid over-sweetening the dessert, I decided to skip the condensed and evaporated milk, as advised. The dessert was perfectly sweet enough!

Mexican Arroz con Leche
Serves 6

Prep time: 5 min
Cook time: 10-15 min

1 cup of long-grain rice
1 cinnamon stick
1/4 tsp. of salt
3 cups of water
4 cups of milk
3/4 cup sugar
Ground cinnamon (for garnish)

In a medium pot, add milk to rice. Cover and let simmer over low heat, stirring occasionally, until the milk starts to bubble on the side. Stir in the sugar and simmer uncovered, stirring occasionally for another 10 to 15 minutes.
Remove from heat, cover and let the rice cool a bit. If you like it warm, wait at least 15 minutes before serving. If you like it cold, put it in a tupperware once it has cooled and place it in the fridge. Sprinkle with ground cinnamon before serving.

4 thoughts on “Mexican Arroz Con Leche (Rice pudding)

  1. Hi Natasha,

    I really enjoyed looking through your blog. I love cooking and always want to know more about new dishes. Looks like such a fun thing to make and enjoy with everyone.
    I like that your overall blog has cooking posts and travel too. I really enjoyed watching your videos too. I’ve been to Hong Kong when I was little, but don’t really remember much of it. It’s great to see these videos and you experiencing all these cool activities. It really seems like I’m there with you.

    I’m excited at the new posts you might be sharing in the future!

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