Mexican Rice Pudding (Arroz con Leche)

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Arroz con leche is a tasty Mexican dessert that will make your taste buds dance. This creamy rice pudding is easy to make and perfect for any occasion. You’ll love the mix of sweet milk, tender rice, and warm cinnamon flavors.

Want to try making arroz con leche at home? It’s simpler than you might think. In just 45 minutes, you can create a yummy treat that serves four people. Get ready to impress your family and friends with this classic Mexican dessert!

Exact Ingredients List

Here’s what you’ll need to make this yummy Mexican rice pudding:

• 1 cup long-grain white rice
• 7 cups water
• 1 cinnamon stick (4 inches long)
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) condensed milk
• 1 cup whole milk
• 3/4 cup golden raisins
• Ground cinnamon for sprinkling

Make sure to rinse the rice well before cooking. This helps remove extra starch. The cinnamon stick adds a nice warm flavor as the rice cooks.

The three types of milk make the pudding extra creamy and sweet. You can adjust the sweetness by using less condensed milk if you prefer.

Golden raisins give a pop of flavor, but you can leave them out if you’re not a fan. A sprinkle of ground cinnamon on top adds a pretty finish and extra taste.

This recipe makes 4 servings. You can easily double it if you’re feeding a crowd. Leftovers taste great cold from the fridge too!

Instructions

Rinse the rice in a large pot. Cover it with water and swirl gently. Pour out the cloudy water. Do this a few times until the water is mostly clear.

Add 7 cups of water and the cinnamon stick to the pot with the rice. Cook on medium-high heat for 15-20 minutes, uncovered, until the rice is soft.

Strain the rice and remove the cinnamon stick. Let it drain for a few minutes.

Mix the evaporated milk, condensed milk, and whole milk in a bowl.

Put the rice back in the pot and add the milk mixture. Heat on medium-high until it starts to bubble. Lower the heat and simmer for 20 minutes. Stir often to prevent sticking.

When the pudding is thick, add the raisins and turn off the heat. Let it cool for 10 minutes.

Serve in bowls with a sprinkle of ground cinnamon on top. Enjoy your creamy Mexican rice pudding!

Possible Substitutes List

You can easily switch up this arroz con leche recipe with a few simple swaps. Try using brown rice instead of white for a nuttier flavor. Short-grain rice works too, giving a creamier texture.

No cinnamon stick? Use 1/2 teaspoon of ground cinnamon instead. For a twist, try adding vanilla extract or a splash of rum.

If you don’t have evaporated milk, use more whole milk. Replace condensed milk with sugar and extra milk to taste.

Not a fan of raisins? Try these tasty alternatives:

• Dried cranberries
• Chopped dates
• Diced apples
• Sliced almonds

For a dairy-free version, use coconut milk or almond milk. These plant-based options add a unique flavor to your pudding.

Want less sugar? Use stevia or monk fruit sweetener in place of some of the condensed milk.

Remember, these swaps may change the cooking time or final texture a bit. Keep an eye on your pudding as it cooks and adjust as needed.

How To Make It Diabetes-Friendly

To make this arroz con leche recipe more suitable for those with diabetes, you can try a few simple swaps. Start by using brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Replace the condensed milk with unsweetened almond milk. This cuts down on sugar and calories. For the evaporated milk, use a low-fat version to reduce saturated fat.

Instead of regular sugar, use a sugar substitute like stevia or monk fruit sweetener. These have zero calories and don’t affect blood sugar levels.

Cut back on the raisins or leave them out entirely. If you want some fruit, try adding a small amount of fresh berries instead.

Here’s a quick breakdown of the changes:

• Brown rice instead of white rice
• Unsweetened almond milk instead of condensed milk
• Low-fat evaporated milk
• Sugar substitute instead of sugar
• Fresh berries instead of raisins (optional)

These tweaks will make your arroz con leche more diabetes-friendly while still keeping it tasty. Remember to watch your portion sizes too. Enjoy your healthier version of this classic dessert!

Tips, Tricks & Storing

For the best arroz con leche, rinse your rice well before cooking. This removes excess starch and prevents your pudding from becoming too sticky.

Stir your pudding often while it simmers. This stops it from sticking to the bottom of the pot and helps it thicken evenly.

You can adjust the sweetness to your taste. Add more condensed milk for a sweeter treat, or use less for a milder flavor.

Try adding a splash of vanilla extract or a pinch of nutmeg for extra flavor. These small changes can make your pudding even more yummy.

To store leftovers, let the pudding cool completely. Then put it in an airtight container and keep it in the fridge. It will stay good for 3-4 days.

When you want to eat your chilled pudding, you might need to add a little milk. This will help loosen it up if it’s gotten too thick in the fridge.

You can serve arroz con leche hot or cold. Both ways are tasty! Some people like to add fresh fruit on top for extra flavor and color.