Arroz con leche – Mexican Rice Pudding with Cinnamon Recipe
Arroz con leche is a Mexican dessert made from rice cooked in milk with cinnamon, vanilla and a bit of citrus zest. In Mexico it’s often served as an afternoon snack or as a sweet breakfast, especially for children. The taste is similar to Polish rice pudding, but more aromatic and creamier.
In Mexico, arroz con leche has the status of a “hug in a bowl” dessert: it’s served to children after school and to adults after a long day because it’s warming and filling. Compared to Polish rice pudding it’s more intensely fragrant – the cinnamon stick, vanilla and citrus zest create an aroma reminiscent of a Mexican bakery, and the texture is exceptionally creamy, almost like custard. It’s also a great example of how a few very simple ingredients can turn into something surprisingly festive-tasting.
Chef's tips
The most important thing is very gentle cooking – the milk should only gently “shimmer”, otherwise the rice easily sticks and burns on the bottom, giving a bitter aftertaste. Towards the end, stir really often, especially after adding sugar and raisins, because the mixture thickens quickly. Take the pot off the heat when the dessert is still a bit looser than you want it in the end – as it cools, the rice absorbs a lot of liquid and it’s easy to overcook it into a solid block.
How to serve
Served warm, it’s perfect for cooler afternoons with a mug of tea with lemon or grain coffee, and cold you can serve it in small glasses for a lazy Sunday coffee with a friend. For a breakfast version, add fresh fruit – for example banana slices, strawberries or mango – and a bit of toasted almonds for a contrast in texture. It also travels well: spoon it into jars and take it as a sweet snack for a picnic in the park.
Ingredients
- short-grain white rice e.g. for risotto or desserts - 150 g
- milk cow’s or plant-based with a neutral flavor - 1 l
- water - 250 ml
- sugar or to taste - 60 g
- cinnamon stick or 1 teaspoon ground cinnamon - 1 piece
- lemon or orange zest peeled thinly, without the white pith - 1 strip
- vanilla extract or vanilla sugar - 0.5 teaspoons
- salt - 1 pinch
- raisins optional - 40 g
- ground cinnamon for sprinkling - 0.5 teaspoons
Preparation
- Rinse the rice in a sieve under cold running water for about 1–2 minutes, until the water is almost clear. Set aside to drain.
- In a medium pot bring the water to a boil. Add the rice and cook over low heat for 5 minutes, stirring from time to time, until most of the water is absorbed.
- Add the milk, cinnamon stick, strip of lemon or orange zest and a pinch of salt. Bring to a gentle simmer, stirring so the rice doesn’t stick to the bottom.
- Reduce the heat to very low so the milk only gently “shimmers”. Cook for 20–25 minutes uncovered, stirring often, especially towards the end, until the rice is soft and the mixture has thickened and become creamy.
- Remove the cinnamon stick and citrus zest. Add the sugar, vanilla and raisins (if using), mix thoroughly and cook for another 3–5 minutes, until the sugar dissolves and the dessert is thick but still slightly runny.
- Take the pot off the heat. The rice will thicken further as it cools, so don’t cook it for too long.
- Transfer the arroz con leche to bowls. Serve warm or chilled from the fridge, sprinkled with ground cinnamon.
Storage
Store the cooled rice pudding in the fridge for up to 3 days, tightly covered so it doesn’t absorb fridge odors. It will thicken as it stands; when reheating, add a splash of milk and stir until creamy again. You can also eat it straight from the fridge as a cold dessert or breakfast, topped with fresh fruit.
