Desserts and Pastries — By Ben on 22 February 2008
Arroz con Leche

There is something about Fridays that I really love. Even now that I work from home and weekends have lost all meaning, Fridays still feel like they are the end something long and tiring call week. Oh lovely lazy winter weekends. Is there anything better than that?

To celebrate Fridays I am going to post dessert recipes starting today. And what a better way to start this new tradition than with a Mexican classic that is enjoyed by young and old, rich and poor, pious and sinners. I am talking about Arroz con leche, rice pudding for the rest of the world.

Arroz con leche

Canela

Arroz con Leche
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • •1 cup long grain rice
  • •1 ½ cup water
  • •1-2 cinnamon sticks
  • •1 can condensed milk
  • •1 can evaporated milk
  • •1 cup regular milk
  • •½ cup raisins
  • •ground cinnamon
Instructions
  1. In a medium sized pot cook rice in 1½ cups of water with cinnamon sticks over medium heat.
  2. When most of the water has evaporated, add condensed, evaporated and regular milk and stir gently.
  3. Stir constantly and keep an eye on it. Milk tends to boil over the minute you turn your back on it. I know because it happens to me every freaking time.
  4. Cook for about 20 minutes or until rice is tender.
  5. Take the cinnamon sticks out and stir in raisins.
  6. Serve with some ground cinnamon on top.

 

 

Arroz con leche thickens when it cools down so make sure to use enough milk. I like arroz con leche when it is warm, but you can eat it cold. My mom even uses it as a filling for empanadas. She uses less milk and refrigerates it so it is really thick before baking the empanadas. For a twist on this recipe, stir in a shot of rum or brandy before serving it. That will be a winner in your next party, not on a kid’s party though, unless you live in Mexico and kids are used to eating desserts with a twist. I will talk about rompope (an alcoholic drink for kids) some other time.

Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(24) Readers Comments

  1. One of my favourites, I love cinnamon but I have never tried it with raisins. Sounds delicious

  2. I’m looking forward to dessert Fridays! I love my sugar.
    I also love rice pudding. Why isn’t is more popular? It’s so good. Sometimes I buy it from the store-Cozy Shack. Don’t tell anyone.

  3. YES! I love how you are always cooking up great memories from my childhood. It was my Basque grandfather who use to make this tho. He went the whole milk route. I never thought to use condensed milk but YUM totally makes sense. Great post!

  4. Pingback: PostOnFire.com

  5. Hey Ben, arroz con leche is also a classic here!!!!! But I’m not a fan of it… ohhhh, just too sweet for me.
    I DO LOVE the picture!!!!!

  6. This is soo funny! I just made this last night! and took some pics… Maybe I’ll post it next week…
    Something about Monday’s! :)

  7. Delicious, easy recipe! However, you were very right about the boiling over, one moment away and it boilied over! Keep a good eye on it!

  8. uh.. def. tryin this tomorrow looks like it will hit the spot after a blont

  9. Thanks for this recipe. I have been looking for one similar to what the fabulous central american cooks at work used to make for us — this looks like it. Can’t wait to try it right now!

  10. This recipe was delicious and brought back so many good memories from my childhood. I gave it to my kids and they absolutely loved it! Thank you!

Leave a Reply