Mexican arroz con leche. Best budget-friendly recipe

This mexican arroz con leche is so creamy and you don’t even need cream or any fancy milks to make it this way because our recipe calls for just a few simple ingredients.

The mexican arroz con leche is an easy and budget-friendly recipe that you can serve warm in the coldest months or also as a cold and refreshing dessert in summer.

Rice pudding is the dessert of a thousand nationalities. From the cold arctic lands, passing through the hot deserts in the Middle East, to the exotic Thai beaches, this dessert is loved in every language.

The Mexican arroz con leche could not have been the exception because, as you might know, also in Mexico we have a recipe that everyone, grown-ups and children, loves.

Mexican Arroz con Leche - Recipe

Ingredients

Mexican arroz con leche has very few ingredients, the basic recipe is very simple and easy to make, but you can also adjust it to your liking and preferences.

RICE – Choose a type of round grain rice, as it gradually releases the starch during cooking and absorbs the aroma and flavor of the other ingredients very well.

MILK – The most recommended is whole cow’s milk since its fat content helps to make the rice creamy and does not need other ingredients for it. If you want to experiment with other types such as vegan beverages it is also a good idea but be aware that the final texture of the dessert might change a bit.

SUGAR – The recipe calls for refined white sugar, but you can add other sweeteners such as honey, stevia, agave syrup, etc.

EXTRAS: Oh the sky is the limit! Mexican arroz con leche is usually cooked with a bit of cinnamon but not only; the recipe varies from family to family, so other ingredients are added such as lemon or orange peel, star anise, cardamom, vanilla, raisins, etc.

Related: Mexican cinnamon rice pudding.

TO SERVE: Mexican arroz con leche can be served with a pinch of ground cinnamon or a sprinkle of crushed pistachios, hazelnuts, etc. But the some people like to serve it also with grated coconut, jam, or chocolate chips (one of my favs!). It really depends on you and what do you have in your pantry.

How to cook arroz con leche 3 ways

IN THE STOVE – Just follow the recipe below.

IN THE RICE COOKER – To cook rice pudding in the rice cooker you will need a little more liquid. Proceed by first ADDING a cup of rice with 2 cups of water plus the cinnamon, let it cook for a maximum of 10 minutes and then add 1 liter of milk, the orange peel and the sugar. Cook for the necessary time until the rice is tender. You may need more milk since the rice cooker tends to consume a lot of liquid, so check the cooking every 5 minutes and add as necessary.

IN THE CROCK POT – 250 ml water + 1 cinnamon stick. On high for 30 minutes. Add 125 gr of rice, 750 ml of milk and continue cooking on high for 2 hours. Stir, add 100 g of sugar and continue cooking on high for one more hour. If you want to rectify the consistency, you can do so by adding more milk at the end of cooking.

Mexican arroz con leche – The recipe

Rinse the rice lightly with cold water, put it in a pot and add the cinnamon stick. Cover with water about 1 cm (1/2 inch) more or less and turn the heat to medium.

Once the water begins to boil, low the heat to a minimum and let it simmer, uncovered, for about 10-15 minutes, always taking care that the water does not evaporate completely.

Add the milk and the lemon peel. Raise the heat to bring the mixture to a boil.

Arroz con leche in a pot. Pictured before and after adding the milk.

As soon as it comes to a boil, low the heat again to a minimum and continue cooking for about 15 minutes, stirring the rice occasionally to help it not stick to the bottom of the pot.

Uncover the pot and turn the heat up to medium, add the sugar and cook, stirring gently for another 5 minutes or until the rice is very tender and the pudding has the desired texture (SEE NOTES).

Mixing the arroz con leche with a spoon.

Recipe notes – Mexican arroz con leche

This recipe for mexican arroz con leche is a really easy and simple to prepare, just a few ingredients and you’ll have a perfect dessert for any occasion. So, here are some tips that might help you to cook the most creamy and delicious mexican rice pudding:

If you’re cooking this dessert on the stove, don’t leave it unattended for so long as the milk and starch in the rice make it too easy to burn. It is best if you cook it while you are doing other things in the kitchen, so you are always checking out the pot.

But at the same time, you don’t need to be stirring the rice all the time while cooking it. It will be enough to leave it over low heat and stir every 5 or 6 minutes. Stirring also helps to break some of the grains and make the pudding to thicken.

Rinse the rice lightly before cooking. This is just to remove the impurities that the rice could possibly have in the package, but we don’t want it to lose all the starch either since it is precisely this that will make the arroz con leche thicken.

The texture is really up to you. If you like mexican arroz con leche a little liquid, you can add more milk at the end, about 2 minutes before turning off the heat. If, on the other hand, you want it to have a more pudding texture, you can cook it a little more until almost all liquid evaporates.

Mexican Arroz con Leche

This mexican arroz con leche is so creamy and you don't even need cream or any fancy milks to make it this way because our recipe calls for just a few simple ingredients.
PREP 5 minutes
COOK 35 minutes
TOTAL 40 minutes
No ratings yet
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Servings: 4
Author: Maricruz

Ingredients 

  • 1 cup rice (I used Roma)
  • 750 ml whole milk
  • 3/4 cup white sugar
  • 400 ml water (approximately)
  • orange peel
  • 1 stick cinnamon

Instructions

  • Rinse the rice lightly with cold water, put it in a pot and add the cinnamon stick. Cover with water about 1 cm (1/2 inch) more or less and turn the heat to medium.
  • Once the water begins to boil, low the heat to a minimum and let it simmer, uncovered, for about 10-15 minutes, always taking care that the water does not evaporate completely.
  • Add the milk and the lemon peel. Raise the heat to bring the mixture to a boil.
  • As soon as it comes to a boil, low the heat again to a minimum and continue cooking for about 15 minutes, stirring the rice occasionally to help it not stick to the bottom of the pot.
  • Uncover the pot and turn the heat up to medium, add the sugar and cook, stirring gently for another 5 minutes or until the rice is very tender and the pudding has the desired texture (SEE NOTES).

notes

  • If you’re cooking this dessert on the stove, don’t leave it unattended for so long as the milk and starch in the rice make it too easy to burn. It is best if you cook it while you are doing other things in the kitchen, so you are always checking out the pot.
  • But at the same time, you don’t need to be stirring the rice all the time while cooking it. It will be enough to leave it over low heat and stir every 5 or 6 minutes. Stirring also helps to break some of the grains and make the pudding to thicken.
  • Rinse the rice lightly before cooking. This is just to remove the impurities that the rice could possibly have in the package, but we don’t want it to lose all the starch either since it is precisely this that will make the arroz con leche thicken.
  • The texture is really up to you. If you like mexican arroz con leche a little liquid, you can add more milk at the end, about 2 minutes before turning off the heat. If, on the other hand, you want it to have a more pudding texture, you can cook it a little more until almost all liquid evaporates.
Nutrition
Serving: 1grams | Calories: 360kcal
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