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arroz con leche mexican rice pudding1
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Arroz Con Leche Mexican Rice Pudding Recipe

Prep Time5 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Servings: 6
Calories: 280kcal

Ingredients

  • 1 cup long-grain white rice rinsed
  • 4 cups whole milk or your fave milk alternative
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional toppings: ground cinnamon toasted coconut, raisins, chopped nuts, or condensed milk drizzle

Instructions

  • Rinse and prep your rice. Rinse under cold water until the water runs mostly clear. This helps keep your pudding from getting gluey.
  • Heat the milk and cream. Pour milk and cream into a medium saucepan over medium heat. Toss in the cinnamon stick and a pinch of salt. Warm until tiny bubbles form on the edges—no need to boil.
  • Cook the rice. Stir in the rinsed rice, reduce heat to low, and let it simmer gently. Stir frequently (or your rice might stick and sulk in the pan).
  • Sweeten the deal. Add sugar and vanilla extract after about 15–20 minutes, once the rice is soft. Keep stirring—it thickens gradually.
  • Check consistency. After 25–30 minutes, your pudding should be creamy but still spoonable. Remove the cinnamon stick.
  • Chill or serve warm. You can eat it hot, straight from the stove, or let it cool in the fridge for a few hours for that firmer, dessert-glow-up vibe.