Best Arroz Con Leche Mexican Rice Pudding Recipes

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MEXICAN RICE PUDDING ("ARROZ CON LECHE")



Mexican Rice Pudding (

Provided by Marcela Valladolid

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 8

7 cups water
1 cup long-grain white rice
One 4-inch cinnamon stick
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Steps:

  • Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

ARROZ CON LECHE (MEXICAN RICE PUDDING)



Arroz con Leche (Mexican Rice Pudding) image

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

Provided by rorozco

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 7

4 cups water
½ cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches ground cinnamon

Steps:

  • Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
  • Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
  • Serve warm or cold. Sprinkle each portion with ground cinnamon.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g

RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE



Rice Pudding -- Mexican Style, Arroz Con Leche image

This arroz con leche recipe comes from a calender cookbook called Mexico, The Beautiful Cookbook. My Mother-in-law was about to throw it out and I found this wonderful rice pudding recipe in it. It is by far the best I have ever tasted. I omit the the lime and orange peel but I am sure it's probably great with it. uuum, uuum good. *I have made no changes to the recipe but want to make a note that many Food.com users state a frustration with the stirring time so feel free to turn the heat up a little but I posted the recipe exactly as it was on the calendar. I apologize to anyone that has been frustrated. The end result is always wonderful though : ) THANKS for all the wonderful reviews, it is very much appreciated. Enjoy!!!

Provided by Dachshund Lover

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup long-grain white rice (155 g)
3 cups water
3 inches cinnamon sticks or 1 teaspoon ground cinnamon
1 tablespoon very fine julienne strips lime peel (optional)
1 pinch salt
4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
1 egg
1 1/2 cups sugar, to taste (375g)
1/3 cup raisins (60 g)
1 teaspoon vanilla extract

Steps:

  • Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
  • Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
  • Beat an egg into the milk.
  • Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
  • Add the raisins and vanilla and cook for 2 minutes.
  • Remove from the heat and let cool for 10 to 20 minutes.
  • Transfer to a platter or individual bowls and refrigerate.
  • Garnish with ground cinnamon if desired.

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)



Rice Atole (Mexican Rice Pudding/Arroz Con Leche) image

My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature.

Provided by SrtaMaestra

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups long-grain white rice, uncooked
2 cups water
1 large cinnamon stick (or 2 smaller ones)
4 cups milk, warmed (see description)
1/2 teaspoon vanilla (or more, to taste)
3/4 cup sugar

Steps:

  • In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
  • Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
  • Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
  • Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

Nutrition Facts : Calories 370.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 22.8, Sodium 84.7, Carbohydrate 69.6, Fiber 0.6, Sugar 25.1, Protein 8.6

MEXICAN RICE PUDDING (ARROZ CON LECHE)



Mexican Rice Pudding (Arroz Con Leche) image

My grandmother use to make this for us when we were little. It was so sweet and so good. Comfort food, especially on a cold winter morning....

Provided by babygirl65

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups rice, uncooked, not instant
1 cup sugar
1 cup sweetened condensed milk
2 quarts whole milk
2 cinnamon sticks
1 tablespoon vanilla

Steps:

  • In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
  • Add the rice, lower the flame and simmer covered for 15 minutes.
  • Add sugar and condensed milk and simmer for about 3 to 5 more minutes.
  • Add vanilla and remove from heat.
  • Serve warm in custard dishes, you can add raisins if you like.

Nutrition Facts : Calories 546.1, Fat 11.5, SaturatedFat 6.7, Cholesterol 37.4, Sodium 146.8, Carbohydrate 95.7, Fiber 0.7, Sugar 58.8, Protein 14.1

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Mexican cuisine is popular all over the world for its unique flavors and mouth-watering dishes. One such popular traditional Mexican dessert that is enjoyed across the country and beyond is "Arroz con leche," which directly translates to rice with milk. It is a rice pudding recipe uniquely made with aromatic ingredients and spices, giving it a distinct Mexican essence. This dessert has a rich and creamy texture and is usually served cold, making it an excellent choice for hot summer days.

History

The origin of this dessert can be traced back to the Moors in Spain, who brought with them the ingredients to make such a dish. From Spain, it traveled to Mexico, where it became known as one of the country's most traditional desserts. The Spaniards introduced cinnamon and sugar to the recipe, and Mexican chefs took it a step further by adding vanilla, condensed milk, and using local ingredients like Mexican cinnamon.

Ingredients

The ingredients used to make Arroz Con Leche vary from region to region, but the core ingredients remain the same. The most common ingredients include
Rice:
Medium-grain white rice is usually used and rinsed thoroughly before cooking.
Milk
.Whole milk is a must-have for the recipe. However, some variations use coconut or almond milk.
Cinnamon:
Mexican cinnamon or "canela" is different from regular cinnamon and has a more delicate and sweet flavor.
Vanilla extract:
Adds a pleasant aroma and sweetness to the dish.
Condensed milk:
This adds sweetness and thickness to the pudding.
Sugar:
Depending on the recipe, some cooks use regular granulated sugar or brown sugar to make it healthier.

Cooking Method

The cooking process of Arroz con leche is easy and straightforward, but it requires attention and some patience.
Step 1: Soak the rice
In a bowl, rinse the rice in cold water until the water runs clear. Then, put the rice in a saucepan of boiling water and let it simmer for about 10 minutes until the grains are softened. Drain the water and let the rice sit in the strainer for about 5-10 minutes before you begin cooking.
Step 2: Cook the rice
In a clean saucepan, combine the milk, sugar, condensed milk, cinnamon, and vanilla extract. Mix well together and stir constantly until the sugar dissolves. Add the cooked rice to the mixture and stir constantly to prevent burning at the bottom of the pan. Let the mixture come to a simmer and continue cooking until the pudding thickens.
Step 3: Let it cool
Once the pudding has thickened and the rice has a creamy coating on it, remove it from the heat and let it cool. Pour it into a serving bowl, cover it with plastic wrap, and chill in the refrigerator for several hours (at least 2-3 hours before serving).

Variations

Arroz Con Leche has many variations, depending on the location and the cook's preference. Some of the most popular variations include:
Coco Arroz con Leche:
This variation is dairy-free and uses coconut milk to give it a creamy flavor.
Champurrado con Arroz:
This variation of Arroz con leche is more of a cultural dish, originating from central Mexico. It is a chocolate-flavored porridge that is often mixed with the traditional Mexican rice pudding.
Baked Arroz Con Leche:
This variation is baked in the oven instead of cooking it on the stove. It is usually made with whole cinnamon sticks and topped with raisins.

Serving and Enjoying Arroz Con Leche

Once the pudding has chilled, it is ready to be served. Arroz Con Leche can be garnished with raisins, grated cinnamon, or nuts, depending on one's preference. It is a perfect dessert to end a heavy meal or to be enjoyed as a treat on its own.

Conclusion

Arroz Con Leche is a traditional Mexican dessert that has gained global acclaim due to its unique and delectable taste. It is an ideal dessert for those who want to experience Mexican cuisine's flavors without spending much. Whether eaten hot or cold, this dessert is a must-try for anyone who has not tried it before. The variations to the recipe offer something for everyone, and it is a dessert that can be adapted to one's preference.
Arroz con leche, which translates to "rice with milk," is a traditional Mexican dessert that has been enjoyed for generations. It is a sweet and creamy rice pudding that is typically served as a dessert after a meal or as a special treat on festive occasions. While there are many variations of this classic recipe, there are a few tips that can help ensure that your arroz con leche turns out delicious every time. Tip #1: Choose the right rice The key ingredient in arroz con leche is rice, and it's important to choose the right variety. Long-grain white rice is the most commonly used type of rice for this dish. The rice you choose should be able to absorb the liquid, become tender, and hold its shape without turning into mush. Avoid using short-grain rice or sushi rice, as they tend to become too sticky and mushy. Tip #2: Rinse the rice Before cooking the rice, it's essential to rinse it thoroughly to remove any excess starch. This helps prevent the rice from sticking together and becoming too thick or gloopy. Place the rice in a fine-mesh sieve and wash it under cold running water until the water runs clear. Allow the rice to drain for a few minutes before cooking. Tip #3: Cook the rice in milk One of the main differences between arroz con leche and regular rice pudding recipes is that the rice is cooked in milk instead of water. This gives the pudding a rich and creamy texture and adds a subtle sweetness to the dish. You can also use a combination of milk and cream or coconut milk for a different flavor. Tip #4: Add cinnamon Cinnamon is a staple in Mexican cuisine and is a key ingredient in arroz con leche. Adding a cinnamon stick to the rice as it cooks infuses the pudding with a warm and aromatic flavor. You can also add ground cinnamon to the pudding after it's cooked for an extra boost of flavor. Tip #5: Use sweetened condensed milk Sweetened condensed milk is another essential ingredient in arroz con leche. It adds sweetness and richness to the pudding and helps thicken the mixture. Be sure to use sweetened condensed milk and not evaporated milk, which is unsweetened and thinner in consistency. Tip #6: Stir frequently When cooking the rice, it's important to stir it frequently to prevent the rice from sticking to the bottom of the pot and burning. Once the milk is added, it's also crucial to stir the mixture regularly to ensure that the rice cooks evenly and absorbs the liquid evenly. Tip #7: Add raisins and nuts Some variations of arroz con leche include raisins and nuts, which add a chewy and crunchy texture to the creamy pudding. Soaking the raisins in hot water before adding them to the pudding helps plump them up and ensures that they don't become too chewy. Toasted nuts, such as almonds or pecans, can be added to the pudding just before serving for a nice crunch. Tip #8: Let it cool before serving Arroz con leche is typically served chilled, so be sure to let the pudding cool to room temperature before refrigerating. Cover the pot with plastic wrap or transfer the pudding to an airtight container and allow it to chill in the refrigerator for at least an hour before serving. You can garnish the pudding with a sprinkle of cinnamon or some additional raisins and nuts before serving. Conclusion: Arroz con leche is a classic Mexican dessert that is easy to make and always a crowd-pleaser. With a few tips and tricks, you can ensure that your rice pudding turns out perfectly every time. From choosing the right rice to using sweetened condensed milk and adding cinnamon and nuts, these simple tips can help you create a delicious and memorable dessert that is sure to be a hit. So grab your ingredients and get ready to make a sweet and creamy batch of arroz con leche that will be the perfect end to any meal.

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