This is the easiest and most delicious Arroz Con Leche recipe you'll ever find, with authentic and classic flavors for a rice pudding that has a creamy texture and great flavor.
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It's a delicious Mexican rice pudding featuring a tasty pudding made with sweetened condensed milk, evaporated milk, regular milk, and short-grain white rice. It's the perfect dessert and the Mexican equivalent of Kheer (Indian Rice Pudding).
If you've always wanted to learn to make Arroz Con Leche but found it too intimidating, this super easy recipe will give you the best one you've ever had without the hassle!
🥘 INGREDIENTS YOU'LL NEED
This Arroz Con Leche recipe requires simple ingredients, making it the perfect dessert to make when you're short on time and only have a few ingredients.
Rice: We'll use short-grain white rice for this recipe, but you can check the variation section to learn how to use brown rice instead.
Milk: We'll be using three different types of milk, namely whole milk, evaporated milk, and condensed milk. The latter will add a delicious sweet flavor to the pudding.
Cinnamon: Cinnamon sticks to flavor this dessert lighlty. It work better than ground cinnamon, so use sticks instead, as the recipe indicates.
🔪 HOW TO MAKE
Arroz Con Leche is one of the easiest desserts you can make, but also one that tastes incredible. Let's learn how to make it, but you can also read more detailed instructions in the recipe card below:
Step 1
In a saucepan, add the water, and when it comes to a boil, add the rice, cinnamon stick, cloves, and lemon peel. Let it cook on medium heat for 17 minutes.
Step 2
Remove the lemon peel, cinnamon, and cloves from the rice. Then add the three kinds of milk to the rice and stir for 7 minutes.
Step 3
In a small bowl, beat the egg yolk, then gradually add four tablespoons from the rice pudding to the bowl while stirring to temper the eggs. Add the tempered eggs to the pan and let it simmer on medium-low heat.
Step 4
Now add the vanilla and stir for a few seconds. You'll have a delicious consistency. When serving the rice pudding, dust lightly with ground cinnamon. Your delicious Arroz Con Leche is ready to be served.
💭 COOKING TIPS
- Make sure to use short grain rice for the best flavor and texture, as long grain will change the dessert altogether.
- You can add different toppings to your Arroz Con Leche to change and customize your dessert. Check the next section for some great ideas.
- We don't need to add any sugar to this dessert, but you can sweeten it more with sugar if you'd like.
📖 DELICIOUS VARIATIONS
Brown rice: If you're looking to use brown rice, you definitely can, but it will change the consistency, texture, and also flavor of the rice pudding. It will, however, make it healthier and contain more fiber.
Toppings: Add more delicious toppings to take it to the next level. Apart from ground cinnamon, you can add some of your favorite chopped nuts, coconut flakes, or even raisins.
💬 FREQUENTLY ASKED QUESTIONS
Arroz Con Leche is a delicious Mexican Rice Pudding made with short grain white rice and other ingredients such as evaporated milk and condensed milk, giving it a delicious consistency and flavor.
Arroz Con Leche means 'rice with milk'.
Yes, it definitely can be made ahead of time. All you have to do is make it a day prior and store it in an airtight container. When ready to serve, reheat it in a pot, and add the topping before serving. You may need to add more milk to adjust the consistancy.
🍲 MORE PUDDING RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: You can store any leftovers in the fridge in an airtight container for up to 5 days.
Freezer: Use a freezer-safe container to store your leftover rice pudding for up to 3 months.
Reheat: It's best to reheat this delicious dessert on the stove in a pot. You can also add a splash of milk to get the right consistency if it has become too thick in the fridge.
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📖 Recipe
Arroz Con Leche
Ingredients
- ½ cup short grain rice washed and soaked for 15 minutes
- 2 cups water
- 3 inch lemon peel
- ½ cinnamon stick
- 5 cloves
- ¾ cup condensed milk
- ¾ cup evaporated milk
- 1 cup regular milk
- 1 large egg yolk
Instructions
- In a pan, add the water, and when it comes to a boil, add the rice, cinnamon stick, cloves, and lemon peel. Let it cook on medium-low heat for 17 minutes stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Remove the lemon peel, cinnamon stick, and cloves from the rice.
- Add the milk, evaporated milk, and condensed milk to the rice and stir for 7 minutes.
- In a small bowl, beat the egg yolk, to it add 4 tablespoons from the rice and milk mixture while stirring to temper the eggs.
- Add the tampered eggs to the pan and stir on medium-low heat for 5 minutes.
- Now add the vanilla and stir for a few seconds.
- When serving the rice pudding dust lightly with cinnamon powder.
Video
Notes
- You can use brown rice, but the texture will change, and the cooking time will be longer.
- Do not skip soaking the rice, it will help it cook faster.
- The pudding will get thicker when it cools, you may want to add a splash of milk to adjust the consistency.
- Add nuts or raisins to the pudding if you wish.
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