📝 About This Recipe
Transport your senses to a sun-drenched patio in Latin America with this quintessential comfort dessert. This Arroz con Leche is a masterclass in texture, balancing plump, tender grains of rice with a luxuriously creamy, spiced milk base infused with cinnamon and citrus. It is a nostalgic, soul-warming treat that captures the heart of traditional home cooking with every velvety spoonful.
🥗 Ingredients
The Rice Base
- 1 cup Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 cups Water
- 2 pieces Cinnamon stick (Ceylon or Mexican Canela preferred)
- 2 strips Orange peel (wide strips, pith removed)
- 1/4 teaspoon Salt (fine sea salt)
The Creamy Infusion
- 4 cups Whole milk (room temperature)
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can)
- 1 tablespoon Vanilla extract (pure Mexican vanilla is best)
- 1/2 cup Raisins (optional; golden or dark)
For Garnish
- 1 teaspoon Ground cinnamon (for dusting)
- 6 sprigs Fresh mint (for a pop of color)
- 2 pieces Star anise (optional, for visual flair)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large saucepan, combine the rinsed rice, 2 cups of water, cinnamon sticks, orange peel, and salt.
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2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 12-15 minutes until the water is mostly absorbed and the rice is par-cooked.
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3
Remove the lid and discard the orange peel strips. You can leave the cinnamon sticks in for deeper flavor or remove them now if you prefer a milder spice.
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4
Stir in the whole milk and the evaporated milk. Increase the heat slightly to medium-low to bring the mixture to a very gentle simmer.
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5
Cook uncovered for about 20 minutes, stirring frequently with a wooden spoon to prevent the rice from sticking to the bottom or the milk from scorching.
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6
Slowly pour in the sweetened condensed milk while stirring constantly. This adds the signature sweetness and glossy finish.
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7
Add the raisins at this stage if you are using them; they will plump up beautifully in the warm milk.
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8
Continue to cook for another 10-15 minutes. The pudding is ready when it has thickened to a creamy consistency but still looks slightly loose—it will thicken significantly as it cools.
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9
Remove the pot from the heat and stir in the vanilla extract. This ensures the delicate aroma of the vanilla isn't cooked off.
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10
Let the pudding sit in the pot for 5-10 minutes to settle before serving.
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11
Ladle the warm pudding into bowls. If you prefer it cold, transfer to a glass bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 3 hours.
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12
Just before serving, dust generously with ground cinnamon and garnish with a fresh mint leaf.
💡 Chef's Tips
Always rinse your rice to remove excess starch; this ensures the grains stay distinct rather than turning into a gummy paste. Stirring is your best friend—frequent agitation releases a little starch into the milk, creating that coveted velvet texture. If the pudding becomes too thick after chilling, simply stir in a splash of cold milk or heavy cream to loosen it up. For an extra touch of luxury, soak your raisins in a tablespoon of dark rum for 30 minutes before adding them to the pot. Avoid using high heat once the milk is added; slow and low is the secret to preventing a burnt milk taste.
🍽️ Serving Suggestions
Serve warm with a side of crisp Churros for a delightful textural contrast. Pair with a small glass of aged Sherry or a sweet dessert wine like Moscato. Top with toasted slivered almonds or crushed pistachios for an added crunch. Serve alongside a cup of strong, dark Mexican coffee or Cafe de Olla. Drizzle a little Cajeta or salted caramel over the top for an even more indulgent treat.