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arroz con leche
TahiraJaved

Arroz con Leche with Creamy Cinnamon Bliss

This heavenly arroz con leche combines tender rice, creamy milk, sweet vanilla, and warm cinnamon for a beautifully comforting dessert. Rich, silky, and wonderfully nostalgic, it's a traditional favorite that brings warmth and sweetness to every spoonful!
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Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 1 cup medium grain rice rinsed
  • 2 cups water
  • 2 cinnamon sticks
  • 1 strip lemon or orange peel
  • 1/4 tsp fine salt
For the Creamy Milk:
  • 3 cups whole milk
  • 1 can 12 oz evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup raisins optional
  • 1 tsp alcohol free vanilla extract
For Garnish:
  • 1/2 tsp ground cinnamon for dusting
  • Extra cinnamon sticks for serving
  • Fresh fruit toasted coconut flakes, or orange zest

Equipment

  • 1 Heavy bottomed 4 quart saucepan: spreads the heat evenly and stops the milk from scorching
  • 1 Flat edged wooden spoon: scrapes the bottom of the pot with every stir
  • 1 Fine mesh sieve: rinses the rice clean of loose starch
  • 1 Vegetable peeler: removes a wide strip of peel without the bitter white pith
  • 1 Silicone spatula: scrapes the sides so no rice hides and burns
  • 1 Small bowl: plumps the raisins in warm water while the rice cooks

Method
 

  1. Combine the rice, water, cinnamon sticks, peel, and salt, bring to a boil, then cover and cook on low for 15 minutes.
  2. Stir in the whole milk and evaporated milk and bring to a gentle simmer over medium low heat.
  3. Simmer uncovered for 20 to 25 minutes, stirring every 2 to 3 minutes and scraping the bottom, until creamy.
  4. Stir in the sugar and raisins and simmer 5 more minutes.
  5. Remove the cinnamon sticks and peel, stir in the vanilla, and rest for 10 minutes.
  6. Thin with a splash of milk if needed, dust with cinnamon, and serve warm or chilled.
    7. Cook the rice in water first, keep the heat at medium low, and stir from the bottom; the water softens the grains, and high heat scorches the milk.

Notes

  • Use medium or short grain rice for the creamiest pudding.
  • Add the sugar late so the rice turns tender.
  • Stir in a splash of milk to loosen leftovers.
STORAGE: Refrigerate in an airtight container up to 5 days; do not freeze.
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