Mexican Rice Pudding (Arroz con Leche)
A delicious and creamy recipe for Mexican Rice Pudding.
Servings 8 servings
Calories 261kcal
Ingredients
- 1 cup long grain white rice raw, uncooked
- 1 cinnamon stick can use 1-2 additional cinnamon sticks
- pinch salt
- 2 cups water
- 4 1/4 cups milk 2% or whole milk
- 1/4 teaspoon vanilla extract
- 1 cup granulated sugar
- ground cinnamon for serving
Instructions
- In a medium sized pot or saucepan add the rice, cinnamon stick, salt, and water. Place over medium heat and bring to a boil, stirring occasionally.
- Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.
- Stir in the milk, turn the heat to medium-low, cover, and continue cooking for 10 minutes.
- Remove the lid and stir in the vanilla extract and sugar.
- Continue cooking (can raise heat to medium) until the rice pudding has reached a thick consistency, about 20 minutes or so.
- Once thick, remove from heat. Serve warm or cold topped with a sprinkling of ground cinnamon, nutmeg, or raisins.
Notes
Recipe adapted from Isabel Eats
If you don't have cinnamon sticks you can substitute ground cinnamon. 1/4-1/2 tsp will do the trick!
Nutrition
Calories: 261kcal | Carbohydrates: 50g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 197mg | Sugar: 31g | Vitamin A: 210IU | Calcium: 159mg | Iron: 0.3mg