Dessert · Mexican
Traditional Mexican Arroz con Leche
A classic Mexican rice pudding made slowly with tender long-grain rice, whole milk, canela, sugar, and vanilla. Creamy and spoonable rather than stiff, it can be served warm, at room temperature, or chilled.
Method
- Rinse the rice briefly under cool running water until the water is mostly clear, then drain well. Add the rice, 2 cups water, canela, citrus peel if using, and salt to a medium heavy-bottomed saucepan. Bring to a gentle boil, reduce the heat to low, cover, and simmer for 15 minutes, or until most of the water has been absorbed and the rice is nearly tender.
- Stir in the 4 cups whole milk. Bring the mixture just to a very gentle simmer over medium-low heat, then cook uncovered for 20 to 25 minutes, stirring every few minutes and scraping the bottom of the pan so the milk does not scorch. Keep the heat gentle and do not allow the milk to boil aggressively. The rice should become completely tender and the mixture creamy but still loose.
- Stir in the sugar and raisins, if using. Continue cooking at a gentle simmer for 8 to 12 minutes, stirring frequently as the pudding thickens. Remove it from the heat while it is still slightly looser than the final texture you want because the rice will continue absorbing milk as it rests.
- Remove and discard the canela and citrus peel. Stir in the vanilla. Taste and adjust the sweetness if needed. If the pudding is thicker than you prefer, stir in some of the additional whole milk a little at a time until it is creamy and spoonable.
- Let the arroz con leche rest for 10 to 15 minutes before serving warm, or cool and refrigerate for serving chilled. Spoon into bowls and finish with ground cinnamon. If chilled pudding becomes too thick, loosen each serving with a small splash of milk before serving.
Notes
For the most characteristic flavor, use Mexican canela rather than hard cassia cinnamon. Raisins and citrus peel are both traditional in many Mexican households but are optional. The finished pudding should be creamy and spoonable, not stiff; leave it especially loose if you plan to chill it because the rice continues to absorb milk in the refrigerator.
Tips
- Cook the rice in water first so it becomes tender before the milk is concentrated around it.
- Use low to medium-low heat once the milk is added and scrape the bottom of the pan regularly to prevent scorching.
- Take the pudding off the heat while it still looks slightly loose; it thickens substantially as it rests and chills.
Substitutions
- If Mexican canela is unavailable, use one small Ceylon cinnamon stick. Cassia cinnamon can be used, but its flavor is stronger and less floral.
- Lemon peel may be used instead of orange peel, or the citrus peel can be omitted entirely.