Mexican rice pudding is very tasty and a favourite. 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.
¼ Cupsugarup to 1.2 cup depending on how sweet you like
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.
Once you have added all three types of milk to the mixture, the longer you leave it boiling the thicker it will become.
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.