Arroz con Leche is a delicious Mexican version of rice pudding. It is super easy to prepare and can be eaten hot or cold. It is perfect for breakfast or dessert no matter the time of year. One of the reasons why I really like this dish is because of its simplicity. It is made with basic ingredients that you probably already have in your kitchen. This dish is perfect for families who are on a budget because it doesn’t require any fancy ingredients. It is also super adaptable. If you don’t have cinnamon sticks, that’s ok you can use ground cinnamon or even ground nutmeg which I personally love.
Many Arroz con Leche recipes call for a small can of Lechera sweetened condensed milk in place of the sugar. I have used it before but I prefer to use sugar now. When I did use the Lechera it always turned my Arroz con Leche into a big ball of gel. So if you do want to use it I suggest you only use a couple of tablespoons and then use extra sugar to sweeten it some more. You can always store the unused sweetened condensed milk in the refrigerator for a couple of days. This is why I use regular sugar now. I was never able to use up the rest of the can. The raisins are optional but they are a really great addition.
Arroz Con Leche
Arroz con Leche is perfect for breakfast and even dessert!
- 1 cup of white rice
- 1 Mexican cinnamon stick
- 1/2 cup of sugar
- 1 tablespoon of vanilla I use Molina
- 1/2 cup of raisins
- 3 cups of water
- 3 cups of warmed milk
Put the rice, cinnamon, and water in a pot and bring to a boil.
Reduce heat to low. Cover and cook for 20 min or until the water is absorbed.
Add the milk, sugar, raisins, vanilla and stir well.
Cover and cook for 20 minutes more.
Serve and refrigerate leftovers when cool.