Arroz con Leche (Mexican rice pudding) is a comforting, creamy, and delicious Mexican dessert made with only 6 ingredients!
- Prep: 5 minutes
- Cook: 50 minutes
- Total: 55 minutes
- servings: 8
Ingredients
- 2 ½ cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- ¼ teaspoon kosher salt
- 4 cups milk
- 1 cup granulated sugar
- Optional toppings: ground cinnamon, chopped nuts, raisins
Instructions
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Combine the water, rice, cinnamon sticks, and salt in a large pot or Dutch oven over medium-high heat. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
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Stir in the milk and sugar. Bring to a boil, reduce heat to low, and cook for 25-30 minutes, stirring often until thickened.
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Serve warm or refrigerate for 2 hours and serve cold.
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Garnish with ground cinnamon, chopped nuts, or raisins if desired.
Notes
- Milk: Whole or 2% milk is recommended. I don’t recommend using skim/nonfat milk. This recipe has not been tested using a milk alternative like almond, soy, oat, or cashew milk, though I’m sure it would work!
- Mix-ins: If you’d like to add in a mix-in like raisins or other dried fruit, I recommend adding it when you add in the milk.
- Storage + Freezing: It can be stored in an airtight container in the fridge for 5-6 days. You can also freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly when reheated.
- Reheating: It is best reheated in a pot on the stove or in a bowl in the microwave. You may need to add a splash of milk or water since it will have thickened in the fridge.
Nutrition Information
- Serving: 1/8th of recipe – about 1/2 cup, Calories: 242kcal (12%), Carbohydrates: 50g (17%), Protein: 6g (12%), Fat: 3g (5%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg (3%), Sodium: 133mg (6%), Potassium: 196mg (6%), Fiber: 1g (4%), Sugar: 31g (34%), Vitamin A: 123IU (2%), Vitamin C: 0.3mg, Calcium: 159mg (16%), Iron: 0.3mg (2%)
