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Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche (Mexican Rice Pudding)

Name: Arroz con Leche (Mexican Rice Pudding)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Ingredients: 4 cups water; ½ cinnamon stick; 2 ¼ cups uncooked white rice; 4 cups whole milk; 4 cups evaporated milk; 1 ¼ cups white sugar; 2 pinches ground cinnamon

Rating: 4.62 stars

21 Ratings
17 Reviews
13 Photos

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

By rorozco

Gallery

Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

4 cups water
½ cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches ground cinnamon

Directions

Step 1

Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

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Step 2

Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
Step 3

Serve warm or cold. Sprinkle each portion with ground cinnamon.

Nutrition Facts

Per Serving:

443 calories; protein 13g 26% DV; carbohydrates 73.1g 24% DV; fat 11.1g 17% DV; cholesterol 39mg 13% DV; sodium 150.8mg 6% DV. Full Nutrition

Reviews (17)

Most helpful positive review

Consejos de El Tio Rene

02/11/2020

Awesome recipe, brío ugh too back Memories with my mom used to make it back in the 70s. But it is definitely 2 cups whole milk 2 cups condensed milk. I also used for and 4 cups and it was just way too watery. Read More

Helpful

(3)

Most helpful critical review

STI

05/06/2020

I cut down the amount of milk as several reviews said it was soupy. That was a big mistake. I had to reheat it and at at least the amount of milk I skipped. It thickens A LOT as it stands and cools. I will make with the full amount of milk the next time. I will also add a bit more sugar. I will try again though. Also it makes a lot. We ate it for three days. Read More

21 Ratings

5 star values: 15
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Consejos de El Tio Rene

02/11/2020

Helpful

(3)

MsMichelleBelle

04/08/2019

This recipe was the closest to my grandmothers style of arroz con leche. All of the other recipes call for raisins (yuck soggy raisins). I also didn’t add sugar I used condensed milk. This recipe was easy and delicious! Read More

Helpful

(1)

Allison

11/23/2018

Easy recipe to go off of. Changed out the sugar for condensed milk. Had a little help form my Hispanic mother in law but other than that did it very easily on my own. Read More

Helpful

(1)

Sunnydelite88

01/20/2020

I made this recipe with the directions given. It is SOUP. My thought was...maybe they meant to say a total of 4 cups of milk, 2 being whole and 2 being evaporated. I would have to say. It is a terrible mess. But after about an hour, all liquids absorbed and it was very delicious sans the raisins. Read More

Helpful

(1)

angelina noquiz

08/02/2020

I cut the recipe in half and followed it thru, it turn out good! I used jasmine rice, using the type of rice will definitely make a big difference with this recipe. I will be making this again. Read More

ReneePaj

09/02/2020

Good rice pudding recipe. I used lowfat milk and evaporated milk and it turned out rich and thick with a nice flavor. I did feel it was a little too sweet for my palate, so I added a bit of salt, but next time, I'd reduce the sugar too. Read More

Tammy Lynn

09/19/2020

This turned out good. I wish the directions stated what heat to cook the pudding on for 10 minutes. I cooked it too high and burned the bottom of my pan. It's very creamy with the evaporated milk. Read More

Cheyanne Gonzalez

11/02/2020

It was delicious Read More

anne

10/16/2018

I liked it! Easy recipe to go off of. I eliminated the sugar and replaced one cup of evaporated milk with one cup of condensed milk. Yummy! Read More

STI

05/06/2020

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Nutritional Information

Arroz con Leche (Mexican Rice Pudding)

Servings Per Recipe: 10
Calories: 443.2

% Daily Value *

protein: 26 %

carbohydrates: 24 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 17 %

saturated fat: 33 %

cholesterol: 13 %

vitamin a iu: 7 %

niacin equivalents: 41 %

vitamin b6: 10 %

vitamin c: 3 %

folate: 27 %

calcium: 39 %

iron: 11 %

magnesium: 16 %

potassium: 14 %

sodium: 6 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Arroz con Leche (Mexican Rice Pudding)

1 of 17

All Reviews

Consejos de El Tio Rene

02/11/2020

Helpful

(3)

MsMichelleBelle

04/08/2019

Helpful

(1)

Allison

11/23/2018

Easy recipe to go off of. Changed out the sugar for condensed milk. Had a little help form my Hispanic mother in law but other than that did it very easily on my own.

Helpful

(1)

Sunnydelite88

01/20/2020

Helpful

(1)

angelina noquiz

08/02/2020

I cut the recipe in half and followed it thru, it turn out good! I used jasmine rice, using the type of rice will definitely make a big difference with this recipe. I will be making this again.

ReneePaj

09/02/2020

Tammy Lynn

09/19/2020

This turned out good. I wish the directions stated what heat to cook the pudding on for 10 minutes. I cooked it too high and burned the bottom of my pan. It's very creamy with the evaporated milk.

Cheyanne Gonzalez