The Best Arroz con Leche Mexicano | Enjoy Authentic Mexican Rice Pudding {Muy Delicioso!}
Indulge in this creamy Mexican rice pudding (arroz con leche) recipe, featuring long-grain rice, cinnamon, and raisins. Enjoy it warm or cold for the perfect dessert!
Arroz Con Leche Mexican Rice Pudding: Enjoy Authentic Mexican Rice Pudding – Muy Delicioso!
Arroz con leche mexican rice pudding (spanish rice recipe): I remember my grandmother, a thick Latina woman with a warm smile, patiently stirring a big pot on the stove. The sweet aroma of cinnamon and warm milk drifted through the house, making me anticipate that first creamy spoonful.
As a kid, eating arroz con leche brought me back so many comforting memories. Now, whenever I’m craving an old-fashioned dessert, I can’t help but turn to the best arroz con leche with condensed milk. This easy to make treat is found in many Latin American countries, and it’s one of those mexican desserts that always satisfies. Whether you’re exploring authentic mexican recipes or simply want a taste of something sweet, you’ll love this arroz con leche just as much as I do.
Ingredients in This Recipe ⬇️
What is Arroz con Leche and Why Do People Love This Arroz con Leche?
Understanding the Tradition Behind Mexican Rice Pudding
Arroz con leche literally means “rice with milk.” But more than just rice and milk, it’s a comforting dessert steeped in tradition. Many people compare it to a rice porridge recipe, but it has a distinct Mexican flair thanks to the cinnamon sticks, raisin, and sweeteners like sweetened condensed milk. You might see variations across latin american countries, but mexican arroz con leche (spanish rice recipe) has its own special charm.
Chef’s Tip: 🌡️ Cook your rice slowly. Maintaining a gentle simmer helps it absorb the spices and milks without scorching at the bottom.
Exploring the Flavors of Arroz con Leche
This creamy rice pudding gets its enchanting flavor from a blend of cinnamon, whole milk, and sweetened condensed milk. The flavor is delicious: a perfect balance of sweetness and spice, often with a handful of raisin added for texture. You can make it even creamier by incorporating different kinds of milk, like using milk instead of water, or adding an evaporated milk substitute if you don’t have a can of the real thing on hand.
Why It’s a Popular Mexican Dessert
Arroz con leche (spanish rice recipe) is a beloved dessert in mexico, served hot or cold. It’s easy to whip up using 6 simple ingredients, and it has a comforting taste that appeals to almost everyone. There’s also a nostalgic element—many families have their own arroz con leche recipe passed down from generation to generation. Plus, you can serve cold leftovers the next day, or warm them up for a cozy treat.
How to Make Arroz con Leche: A Delicious Mexican Rice Pudding Recipe
Pro Advice: 🏺 Rinse the rice until the water runs clear. This step removes extra starch, preventing the pudding from turning gluey or gummy.
Ingredients Needed for the Best Arroz con Leche
I’ve put together a quick reference table for you so you can see at a glance what goes into this mexican rice pudding recipe. These are my go-to ingredients whenever I make arroz con leche.
| Ingredient | Purpose |
|---|---|
| Long-grain white rice (or jasmine rice) | Forms the base of the pudding |
| Whole milk | Adds creaminess |
| Sweetened condensed milk | Helps sweeten and enrich the flavor |
| Evaporated milk | Creates a creamy and rich texture |
| Cinnamon sticks | Infuses warm spice throughout |
| Raisin (optional) | Adds chewy bursts of sweetness |
Although I typically use long-grain rice for its texture, some people enjoy making it with brown rice for extra fiber. And if you can’t find evaporated milk, just use a convenient substitute for evaporated milk or may need to add a bit of whole milk.
Step-by-Step Guide on How to Make Rice Pudding
If you’ve been wondering how to make rice pudding, here’s my process:
- Rinse the rice well: I like to rinse the white rice or long-grain white rice until the water runs clear. This ensures the rice doesn’t become too starchy.
- Combine water with cinnamon: In a pot on the stove, add 2 to 3 cinnamon sticks and cups of water (you can start with 4 cups). Bring to a boil, then reduce the heat.
- Add the rice: Stir in the rinsed rice. Let it simmer on low heat so you don’t risk burning rice. Cook for 15 minutes, stirring every 5 minutes so it doesn’t start sticking to the bottom.
- Add the evaporated milk: Once the rice has softened, pour in evaporated milk. This step helps the pudding thicken and take on a creamy and rich consistency.
- Sweeten the mixture: Stir in sweetened condensed milk (or “la lechera”) and whole milk. This is where you can also add a bit of ground cinnamon for extra flavor. If you like raisins, you can add them now—some people like raisins for sweetness.
- Simmer again: Let everything simmer until the flavors meld. If it gets too thick, need to add a splash of extra milk or water.
- Turn off the heat: Once the pudding reaches your desired texture, remove the cinnamon sticks, then allow about 30 minutes of resting. It will continue to soak up the milk mixture.
- Serve: You can eat it either warm or serve cold. Feel free to dust 1 teaspoon of ground cinnamon on top for garnish.
Recipe Tips for Authentic Mexican Rice Pudding
- Give it time to rest: Letting the pudding sit helps the rice would absorb flavors and become even more tender.
- Use a variety of dried fruit: Add dried fruit, such as apricots or cranberries, if you don’t love raisins.
- Don’t skip the stirring: You need to stir frequently to avoid lumps or scorching.
You might also try using milk instead of water from the start to create an extra indulgent base. This is my go-to easy arroz con leche recipe for a quick fix when I’m craving something sweet.
What are Some Recipe Tips for Perfect Arroz con Leche Mexicano?
Expert Trick: 🥥 Try swapping half the evaporated milk for coconut milk if you want a tropical spin—just be mindful it may sweeten the pudding further.
Choosing Between Condensed Milk and Evaporated Milk Substitute
If you’re following a tres leches recipe or other condensed milk recipes, you know how important it is to get the flavor right. Sometimes, you might have to use a substitute if a can of evaporated milk isn’t available. You can choose between more whole milk or a substitute for evaporated milk like half-and-half. Just remember to sweeten carefully—if you’re using more sweetened condensed milk than usual, cut back on sugar.
Avoiding Common Mistakes Like Burning Rice
One big tip is to keep an eye on your pan. Arroz can go from perfect to scorched in no time if the heat’s too high. Avoiding common mistakes like burning rice is simple: keep the flame on low heat, simmer, and stir every 5 minutes to keep your arroz con leche (spanish rice recipe) from sticking to the bottom of the pot.
How to Get the Perfect Creamy Rice Pudding
Consistency is everything in arroz con leche mexicano. If you want that luscious texture:
- Use the right rice. Long-grain rice or even jasmine rice is perfect.
- Bring to a boil gently, then reduce the heat to low for a long, slow simmer.
- To sweeten even more or adjust the thickness, you may need to add more milk or add a splash of cream.
- After you turn off the heat, let it rest for around 30 minutes of resting to achieve that creamy and rich finish.
How to Store and Reheat Your Mexican Rice Pudding?
Keeping Arroz con Leche in an Airtight Container in the Fridge
Leftovers are a joy because you can reheat this dessert easily. Place any leftover rice pudding in an airtight container. Once it’s stored in an airtight container, it stays fresh in your refrigerator for a couple of days. Sometimes, people ask how long does cooked rice last in the fridge or how long does rice last in the fridge. Generally, how long is rice good for in the fridge depends on how it’s stored, but I recommend enjoying your arroz con leche within 3-4 days.
How Long Does Cooked Rice Last in the Fridge?
If you’re simply storing authentic mexican rice or white rice, it’s best to consume it within about 4 days. The same rule applies for this sweet dish. Also, if you’re curious how to make mexican rice or how to make spanish rice, you can find many mexican recipes that rely on leftover arroz. But for your pudding, I say the fresher, the better.
Reheating Tricks for the Perfect Creamy Rice Pudding
To reheat your pudding, you can use the stovetop or microwave. I prefer the stove, though:
- Place the leftover rice pudding in a pan.
- Add a splash of milk or water, then slowly warm it up on low.
- Stir occasionally so it doesn’t stick to the bottom.
You can also microwave it in short bursts, stirring in between. If it’s too thick, add a little more milk. Voila—it’s delicious warm or cold.
How Does Arroz con Leche Fit into Authentic Mexican Recipes?
🔥 Quick Tip: 🍯 If you prefer more or less sweetness, adjust the sweetened condensed milk before the final simmer. You can always add more, but it’s harder to take it out!
The Role of Mexican Vanilla in Traditional Dishes
A dash of mexican vanilla can really elevate your arroz con leche, giving it a luxurious aroma. In many authentic mexican desserts, vanilla is that secret ingredient that ties all the flavors together. If you don’t have any on hand, you can use standard vanilla extract, but the fragrance of the Mexican variety is special.
Pairing Mexican Desserts with Your Favorite Meals
I love to pair arroz con leche cold with savory dishes. If you’ve ever wondered how to make spanish rice or have tried an authentic mexican rice recipe, you know how integral rice is to Mexican cuisine. After a hearty meal of Chile Relleno or Carne Asada, nothing beats the soothing sweetness of arroz con leche. You can also explore more treats like Fresas con Crema or Churro Cheesecake Bars for additional inspiration.
If you like discovering new mexican recipes, check out the main Mexican Recipes category. You’ll find everything from Gorditas to Rosca de Reyes and more. Even a dish like Green Chicken Enchiladas pairs nicely with sweet arroz con leche.
Exploring Other Authentic Mexican and Honduran Food Near Me
When I want a savory breakfast, I search for a mexican breakfast near me to indulge in chilaquiles or huevos rancheros. If I’m craving something different, I might look for honduran food near me to sample baleadas or other regional specialties. But no matter where I go, arroz con leche always calls me back home. It’s one of those sweetened condensed milk recipes that ties perfectly with the warmth of cinnamon sticks.
Quote: “Arroz con leche is more than just a dish—it’s a taste of home in every spoonful.”
Key Takeaways:
- Arroz con leche is a beloved staple in many latin american countries.
- Use cinnamon sticks and ground cinnamon to create layers of flavor.
- Slow simmer on low heat to avoid burning rice and ensure a creamy and rich texture.
- Store any leftovers in an airtight container in the fridge for up to a few days.
- Reheat with a splash of milk on the stovetop or in the microwave.
Chef’s Tip: 🍋 Add a pinch of citrus zest—such as lemon or orange—near the end for a bright pop that harmonizes with the cinnamon.
❓ Frequently Asked Questions (FAQs)
❓ What is arroz con leche?
Arroz con leche is a traditional rice pudding made with milk, sugar, and cinnamon. It’s a creamy and comforting dessert enjoyed in many cultures, especially in Latin America and Spain.
❓ How to make arroz con leche?
To make arroz con leche, simmer rice with milk, sugar, and cinnamon until thick and creamy. Some variations include condensed milk or evaporated milk for extra richness.
❓ How do you make Mexican arroz con leche?
Mexican arroz con leche is made by cooking rice in milk with cinnamon, sugar, and vanilla. Some recipes add sweetened condensed milk for a richer texture.
❓ Where did arroz con leche originate?
Arroz con leche originated in Spain and was brought to Latin America during colonization. It has since evolved into various regional adaptations.
❓ Where does arroz con leche come from?
Arroz con leche has Spanish roots but has become a staple dessert in many Latin American countries, each adding unique touches to the recipe.
❓ Is arroz con leche healthy?
While arroz con leche is a delicious treat, it can be high in sugar and carbs. For a healthier version, use less sugar, low-fat milk, or plant-based alternatives.
❓ How long does arroz con leche last in the fridge?
Arroz con leche lasts **3 to 5 days** in the refrigerator when stored in an airtight container. Reheat with a splash of milk for a fresh texture.
❓ How long is arroz con leche good for?
Properly stored, arroz con leche stays fresh for up to **5 days** in the fridge. Always check for any sour smell or texture changes before consuming.
❓ How to make arroz con leche with condensed milk?
To make arroz con leche with condensed milk, cook rice in milk and cinnamon, then stir in sweetened condensed milk at the end for a creamier, richer flavor.
❓ How to make arroz con leche without condensed milk?
For a lighter version, replace condensed milk with regular milk and add sugar to taste. Evaporated milk can also be used for extra creaminess.
Conclusión
I hope you’ll try this recipe ( arroz con leche mexican rice pudding) at home, especially if you’re seeking a comforting dessert that captures the essence of Mexican cuisine. This arroz con leche recipe offers a simple way to appreciate the cozy sweetness of arroz con leche mexicano (spanish rice recipe).
It has the power to bring families together, spark conversations about memories, and satisfy any sweet tooth. Whether you’ve just made the recipe yourself or are flipping through recipe card collections, savor the moment—this classic dessert truly warms the heart. And if you’re in the mood for variety, consider blending in a spoonful of carnation instant breakfast or topping it with fresh fruit. Meanwhile, if you want even more authentic mexican flavors, experiment with carlota de limon from other condensed milk and creations.
After all, arroz con leche might just be the perfect ending to any meal—be it breakfast, lunch, or dinner. Each spoonful reminds me why I love this arroz con leche so much. From recipe tips on avoiding lumps to discovering how arroz con leche can be stored in an airtight container or used as leftover rice for a quick snack, every detail counts toward making the very best version of this timeless treat.
Disclaimer: This recipe has not been tested in a professional kitchen. Results may vary depending on your stove and personal preferences. If you’re curious about how to make mexican rice or you’re searching for a sweet twist on carlota de limon, always feel free to substitute ingredients and make it your own. Cooking is all about exploring flavors, after all. Buen provecho!
Pro Advice: 🍇 Stir in a handful of dried cranberries or chopped dates along with (or instead of) raisins for unexpected bursts of sweetness.
Creamy Mexican Rice Pudding (Arroz con Leche)
Equipment
- Medium saucepan or pot
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Bowl (for rinsing rice)
Ingredients
- 1 cup long-grain white rice rinsed
- 4 cups water
- 1 stick cinnamon plus extra ground cinnamon for topping
- 1 pinch salt
- 1 can 14 oz sweetened condensed milk
- 1 cup evaporated milk or whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract optional
Instructions
- Simmer the Rice
- In a medium pot, bring the water, cinnamon stick, and salt to a gentle boil.
- Stir in the rinsed rice. Reduce heat to medium-low and cook, stirring occasionally, until most of the water is absorbed (about 15–20 minutes).
- Add the Milks
- Remove the cinnamon stick.
- Stir in the sweetened condensed milk, evaporated milk, and heavy cream. Keep the heat on low, stirring gently to combine.
- Thicken the Pudding
- Cook for another 5–10 minutes, stirring frequently so it doesn’t stick.
- If desired, add the vanilla extract for extra flavor.
- Taste and Adjust
- If it’s too thick, add a splash of milk.
- If it’s too thin, let it simmer a bit longer until it reaches your preferred consistency.
- Serve
- Spoon into bowls and top with a sprinkle of ground cinnamon.
- Enjoy warm for a cozy treat or refrigerate to serve chilled.
Video
Notes
Tips for Perfect Arroz con Leche:
- Constant Stirring: Stir often to avoid scorching at the bottom.
- Sweetness Level: Adjust sweetness by adding more or less sweetened condensed milk to taste.
- Storage: Refrigerate in an airtight container for up to three days. Add a splash of milk when reheating if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 5-6 days. You can also freeze it for up to 3 months, but note that the texture may change slightly after thawing.
- Reheat Gently: Reheat on the stove or microwave with a splash of milk or water to loosen the thickened pudding.
Storage and Reheating Tips
- Refrigeration: Cool completely and store in an airtight container in the refrigerator for 5-6 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Add a splash of milk or water and heat on the stove or microwave, stirring occasionally for a smooth texture.
Variations
- Raisin Twist: Add ¼ cup of raisins once you pour in the milks for a fruity pop.
- Coconut Spin: Replace half the evaporated milk with coconut milk for a tropical note.
- Citrus Zest: Stir in a little lemon or orange zest at the end for a bright flavor boost.
Nutrition
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
