📝 About This Recipe
This traditional Mexican Arroz con Leche is the ultimate comfort in a bowl, defined by its velvety texture and the warming aroma of true Ceylon cinnamon. Unlike other rice puddings, the Mexican version utilizes a trio of milks to achieve a rich, custard-like consistency that perfectly balances sweetness and spice. It is a nostalgic masterpiece that evokes the warmth of a Mexican family kitchen, served either warm to soothe the soul or chilled for a refreshing treat.
🥗 Ingredients
The Rice Base
- 1 cup Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 cups Water
- 2 pieces Cinnamon sticks (preferably Mexican Canela/Ceylon cinnamon)
- 1 piece Star anise (optional, for subtle depth)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1 strip Orange peel (approx 2 inches, pith removed)
The Three Milks (Tres Leches)
- 2 cups Whole milk (at room temperature)
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can)
Flavorings and Texture
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 cup Raisins (soaked in warm water for 10 minutes then drained)
- 1 teaspoon Ground cinnamon (for dusting)
- 1 tablespoon Unsalted butter (for extra silkiness)
👨🍳 Instructions
-
1
Place the rinsed rice, 2 cups of water, cinnamon sticks, star anise, salt, and orange peel in a large, heavy-bottomed pot or Dutch oven.
-
2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes or until the water is almost completely absorbed and the rice is tender.
-
3
Remove the cinnamon sticks, star anise, and orange peel from the pot and discard them.
-
4
Pour in the whole milk and the evaporated milk. Stir gently with a wooden spoon to combine with the rice.
-
5
Increase the heat slightly to medium-low, bringing the mixture to a very gentle simmer. Do not let it reach a rolling boil to avoid curdling the milk.
-
6
Cook uncovered for about 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot.
-
7
Slowly pour in the sweetened condensed milk while stirring constantly. This allows you to control the thickness and sweetness.
-
8
Continue to cook for another 10 minutes. The pudding should look slightly runny; it will thicken significantly as it cools.
-
9
Stir in the vanilla extract, the tablespoon of butter, and the soaked raisins. The butter adds a professional sheen and richness.
-
10
Remove the pot from the heat. Let it sit for 5-10 minutes before serving to allow the flavors to meld and the consistency to set.
-
11
Ladle the Arroz con Leche into individual bowls. Dust the top generously with ground cinnamon and serve warm, or cover and refrigerate if you prefer it cold.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures the grains remain distinct rather than turning into a gummy paste. Use Mexican 'Canela' (Ceylon cinnamon) if possible, as it is softer, more citrusy, and easier to infuse than the standard Cassia variety. Stir constantly once the milks are added, especially the condensed milk, as the sugars can burn easily on the bottom of the pot. If the pudding becomes too thick after chilling, simply stir in a splash of cold milk to loosen it back to your desired consistency. For a vegan version, substitute the milks with coconut milk and sweetened condensed coconut milk for a tropical twist.
🍽️ Serving Suggestions
Serve warm with a side of crispy Churros for a decadent dipping experience. Pair with a cup of Mexican Hot Chocolate or a spiced Café de Olla. Top with toasted slivered almonds or chopped pecans for an added crunch. Garnish with fresh berries or a dollop of whipped cream for a modern dessert presentation. Enjoy as a comforting breakfast on a cold morning, similar to oatmeal but far more luxurious.