Mexican Rice Pudding (Arroz con Leche)
Arroz con leche is the dessert that made our house smell like cinnamon and patience. My tía had the sweetest tooth in the family, and she stirred the pot slow, the rice softening into something warm and creamy while the rest of us hovered, pretending we were not waiting. We ate it warm in winter and cold in summer and any time someone needed a little spoonful of love. It asks almost nothing of you and gives so much back. I make it on quiet evenings now, dust it with cinnamon, and it is still the sweetest, simplest way to end a day.
Ingredients
- 2 cups long grain white rice
- 4 cups water
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 12 oz evaporated milk
- ¾ cup sweetened condensed milk add more if you like it sweeter
- 2 cup whole milk
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Rinse the rice until the water runs mostly clear. This helps remove excess starch and prevents the pudding from getting too gummy.
- Cook the rice base:In a large pot, combine the rinsed rice, 4 cups of water, cinnamon stick, and a pinch of salt. Bring to a boil over medium heat, then reduce to medium-low and simmer uncovered for about 15–18 minutes, until the rice is tender and most of the water is absorbed.
- Add the milks and vanilla:Lower the heat to low. Stir in the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
- Simmer gently:Stir frequently to prevent sticking. Let the mixture simmer for another 15–20 minutes until thickened and creamy.
- Finish and serve:Remove the cinnamon stick. Taste and adjust sweetness if needed—add a bit more condensed milk if you prefer. Serve warm or refrigerate for at least 2 hours to enjoy it cold.