🍚 Arroz con Leche Tradicional (Traditional Mexican Rice Pudding)
✨ Creamy, sweet, and loaded with love—this is the ultimate dessert comfort bowl straight from the heart of abuela’s cocina.
🍴 What You’ll Need:
- 1 cup long grain white rice (uncooked)
- 2 cinnamon sticks
- 4 cups water
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk (or milk of choice)
- 1/2 cup raisins (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon (for garnish)
🔧 Tools You’ll Need:
- Medium saucepan
- Wooden spoon
- Measuring cups & spoons
- Ladle or serving spoon
🍳 Step-by-Step Instructions:
1. Rinse the Rice:
Place your rice in a mesh strainer and rinse under cold water until the water runs clear. This removes extra starch and prevents it from getting overly thick and gummy.
2. Cook the Rice with Cinnamon:
In a medium saucepan, add 4 cups water, rice, and cinnamon sticks.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes or until the rice is tender and water is mostly absorbed.
3. Add the Milks:
Once the rice is soft and plump, remove cinnamon sticks.
Now add evaporated milk, condensed milk, and whole milk to the pot.
Stir to combine everything and bring it back to a soft simmer.
4. Simmer with Love:
Let it cook on low for another 15–20 minutes, stirring often to prevent sticking.
If using raisins, toss them in now—they’ll plump up nicely in the hot mixture.
5. Flavor Boost & Finish:
Once thickened and creamy, turn off the heat.
Stir in vanilla extract and a tiny pinch of salt to balance the sweetness.
6. Serve Warm or Cold:
Spoon into bowls and sprinkle with ground cinnamon.
Serve warm for comfort or chilled for a cool dessert treat.
🍽️ Serve It With:
- A cup of café de olla
- A warm blanket and good conversation
- Or right out the pot when nobody’s looking (no judgment 😌)
❄️ Storing Leftovers:
Store in an airtight container in the fridge for up to 4–5 days.
Add a splash of milk before reheating if it thickens too much.
❤️ Tip from Abuela:
A tiny pinch of salt at the end makes the sweetness shine — abuela’s secret for balance.