Rice pudding is a delicious dessert served all over the globe, but Mexican rice pudding is an especially tasty variant. Enjoyed as either dessert or breakfast, this comforting traditional Spanish dish is truly special. Topped with cinnamon and also known as arroz con leche, this recipe is so satisfying and delicious.
Combining milk, evaporated milk and sweetened condensed milk might bring tres leches cake to mind. But these ingredients are also perfect for making Mexican rice pudding when teamed with cinnamon, vanilla and rice.
Mexican Rice Pudding Ingredients
This comforting Spanish dish topped with cinnamon is really easy to make and you only need a few ingredients for it. In addition to whole milk, evaporated milk and sweetened condensed milk, you need rice, water, cinnamon, vanilla, and sugar.
Raisins are an optional addition to this arroz con leche dessert or breakfast. Or could you incorporate chopped dried mixed fruit or sultanas, dried cranberries or whatever else you have to hand, to add texture.
By the way, if you’re looking for a more festive south of the border recipe, you might like to try this egg-free coquito eggnog instead.
How to Make Arroz con Leche
So making rice pudding can be as easy as popping open a can. While that variety of rice pudding might do at a pinch, it has nothing on the fresh appeal of this comforting Spanish dish. Seriously, Mexican rice pudding really is in a league of its own. Trust me, try this recipe and you will know what I mean!
The first step in traditional Mexican rice pudding is to put rice in a sieve. Keep rinsing it until the rinsing water runs clear, then put the rice in a saucepan with water and a cinnamon stick. Cook it for half an hour, stirring occasionally, then add the milk, evaporated milk and sweetened condensed milk.
You will see the arroz con leche begin to thick after about 15 minutes. Take it off the heat and let it cool down then refrigerate it unless you want to serve it at room temperature (which is also good!) Topped with cinnamon, this comforting Spanish dish is guaranteed to put a smile on your face.
Dishes Suitable for Dessert or Breakfast
Although you might expect breakfast to be significantly different from dessert, that’s not always the case! Take yogurt for example. When topped with fresh fruit, this is a great dessert. It’s also a nice, easy breakfast. The same can be said for fruit cups, crepes and pancakes.
Of course, bacon and eggs isn’t going to be served for dessert (well, not unless you’re tucking into a candied bacon-garnished cupcake). But what about a blueberry muffin recipe? This could be breakfast… or dessert… or just a snack!
Mexican rice pudding is hearty enough to start the day off on a positive note. It’s creamy, sweet and delicious. Also, since it keeps well in the refrigerator, all you have to do is grab it and grab a spoon. You don’t have to fry anything or cook anything.
Rice pudding is also good for dessert unless you’ve had something like risotto or paella for the main course, in which case it might just be rice overload!
South of the Border Rice Pudding FAQs
It will keep for up to 4 days and you can warm it up or enjoy it cold, as you prefer. It is also freezer-friendly for up to 3 months. If you choose to do this, thaw it overnight in the refrigerator and give it a good stir before serving.
Don’t worry, this is a common issue, not just with Mexican rice pudding but with any rice pudding recipe. Once you add the milk, evaporated milk and sweetened condensed milk, you will notice it thicken considerably. The longer you simmer this dessert or breakfast, the more you will see it thickens up. Now, this pudding isn’t supposed to be watery thin but it’s not supposed to be solid either. So, if it thickens more than you want, simply add some milk or cream and stir it in to thin it down a little.
Mexican Rice Pudding – Arroz Con Leche Recipe
Mexican Rice Pudding – Arroz Con Leche
- Place the rice in a fine mesh strainer and rinse it until the water runs clear.
- Place the rice, the cinnamon stick, and the water in a large saucepan. Bring the rice to a boil over medium – high heat and cook it for 30 to 35 minutes until the rice is soft. Stir occasionally, to keep the rice from sticking to the pan. Be careful not to break the rice by stirring it too much.
- Once it's soft, add the three different types of milk, vanilla, and sugar. Cook for another 15 minutes. You should see the mixture thicken.
- Remove from heat and let it sit until it thickens even more.
- Let cool and then refrigerate.
- Serve at room temperature or cold.
- Sprinkle ground cinnamon on top, or you can add raisins, too.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Mexican rice pudding is creamy, indulgent, delicious, and versatile. You can enjoy it for dessert, brunch or breakfast. Topped with cinnamon and served hot, warm, room temperature, or chilled, this wonderful recipe is sure to make you smile. It’s flavoured with cinnamon and vanilla which sets it apart from basic rice pudding recipes to make it extra-special.